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Recipe Ingredients:
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1/2
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cup butter or margarine softened
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1-1/4
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cups of sugar
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2
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eggs
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1
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teaspoon almond extract
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2-1/4
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cups all purpose flour
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1/4
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cup Dutch chocolate cocoa powder
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1
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teaspoon baking pwder
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1/4
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teaspoon salt
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1
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cup sliced almonds
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chocolate glaze
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white glaze
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additional sliced almonds
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Cooking Directions: |
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1.
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Heat oven to 350F. Beat butter and sugar until blended. Add eggs and almond extract; beat well. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds using wooden spoon.
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2.
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Shape dough into two 11-inch-long rolls. Place rolls 3 to 4 inches apart on large ungreased cookie sheet.
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3.
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. Bake 30 minutes or until rolls are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut rolls diagonally using sawing motion, into 1/2-inch-thick slices. Arrange slices, cut sides down, close together on cookie sheet.
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4.
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Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Prepare Chocolate Glaze. Dip end of each biscotti in glaze or drizzle over entire cookie. Prepare White Glaze; drizzle over chocolate glaze. Garnish with additional almonds, if desired
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5.
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Chocolate Glaze : Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred.
White Glaze : Place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
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