elegant of Continental coffee cookies, but these are very, very easy.
Maybe it has a couple of steps to the recipe, but they are all simple
and most worth the time.
served with after-dinner coffee for holiday guests. You can leave off
the chocolate dip and have them for a Continental breakfast with coffee
or tea. They keep well because they are dried and contain no fat that
will go rancid. Anise extract may be substituted for the almond.
- 2 eggs
- ⅔ cup sugar
- 1 tsp salt
- 1 cup flour
- 1 tsp baking powder
- 2 tsp almond extract
- Chocolate Dip:
- 1¼ cups dark chocolate chips
- 1 tbs shortening
- ½ cup toasted sliced almonds for coating
- Preheat oven to 370 degrees (if you don't have a digital display, estimate). Grease or spray a loaf pan.
- Beat eggs and sugar well. Add salt, almond extract and baking powder; beat well. Add the flour and beat until mixed.
- batter into prepared pan. Bake at 370 for 20-25 minutes. Remove from
- oven and cool on rack for about 30 minutes. Remove from pan and slice
- loaf into 1-inch slices.
- Heat oven to 400 degrees.
- biscotti side down on an ungreased baking sheet. Toast about 5 minutes
- each side. WATCH CAREFULLY as you don't want them to burn. Remove
- from oven and let cool on the baking sheet overnight to dry. HINT--what
- I do to speed this process is I let the oven cool down slightly and put
- the sheet with the biscotti back in the oven (the oven is off) and
- leave them in there until I'm ready to dip them.
- chocolate dip by placing chocolate chips and shortening in a
- microwave-proof bowl. Microwave on HIGH for 1 minute; stir. Microwave
- on HIGH for an additional 30 seconds. Stir well until no lumps are in
- the dip.
- Line a baking sheet with wax paper.
- the biscotti half way down in the chocolate; let excess chocolate drain off. Roll the chocolate
- portion in the toasted almonds. Place biscotti on prepared baking
- sheet. Repeat with remaining biscotti. Let chocolate set until firm.
- Makes 9 biscotti.