Cocoa-Almond Biscotti

I made my very first biscotti over Christmas.  I made a delicious Orange Cranberry Biscotti recipe I found at Allrecipes.  I liked it so much, I made another batch to give as gifts to friends and neighbors.  I had always been intimidated to make biscotti, thinking I could never get it "right".  Boy, was I ever wrong.  While a bit time consuming, it is a very simple process and you can do other things in the kitchen or around the house during the baking and cooling process. 

Since my first biscotti success, I have been looking for another recipe to try.  I turned to my Southern Living Cookbook Collection and found a Cocoa-Almond recipe to try and oh, my is it delicious!  I was out of coffee liqueur, so I subbed homemade chocolate sauce and I believe this made the biscotti exceptionally rich and delicious.  Not sure I will use coffee liqueur even if I have some in the future.  The dough is very sticky, but DON'T be tempted to add extra flour.  When baked these are light and crispy, adding extra flour would change their wonderful texture.  I just floured my hands a bit to make the dough easier to work with. 

Cocoa Almond Biscotti
from Southern Living Annual Recipes 1996

1/2 c butter or margarine, softened
1 c sugar
2 large eggs
1 1/2 T coffee-flavored liquer (I used homemade chocolate sauce)
2 1/4 c all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 1/2 T cocoa
1 (6 oz) can whole almonds (I used 3/4 c sliced almonds)

Combine butter and sugar in a large bowl; beat at medium speed with a electric mixer until light and fluffy.  Add eggs, beating well.  Mix in liquer (chocolate sauce).

Combine flour and next 3 ingredients; add to butter mixture, beating well.  Stir in almonds.

Divide dough in half; shape each portion into a 9 x 2 lob on a lightly greased cookie sheet.

Bake at 350 for 30 minutes or until fir.  Cool on cookie sheet 5 minutes.  Remove to wire racks to cool.  Cut each log diagonally into 1/2 inch thick slices with a serrated knife, using a gentle sawing motion.  Place on ungreased cookie sheet. 

Bake at 350 for 5 - 7 minutes.  Turn cookies over, and bake 5 - 7 additional minutes.  Remove to wire racks to cool. 

Makes 2 1/2 dozen delicious biscotti treats.  

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