Almond Biscotti

By Nemo

Ingredients

• 1/3 cup margarine or butter
• 2 cup all-purpose flour
• 2/3 cup sugar
• 2 eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 1/2 cup almonds; slivered
• 1 egg yolks; optional
• 1 Tbs milk or water; optional
• 1 cup semisweet or milk chocolate

Details

Servings 30

Preparation

Step 1

In a mixing bowl, beat margarine with an electric mixer on medium speed 30 seconds or til softened.

Add 1 cup flour, sugar, eggs, baking powder and vanilla; beat til combined.

Stir in remaining flour and nuts. Divide dough in half.

Shape each portion into a 9-inch log (should be about 2 inches wide). Place about 4 inches apart on a lightly greased cookie sheet.

For a shinier appearance, stir together egg yolk and milk or water, brush onto logs.

Bake in a 375 degree oven for 25 minutes. Cool on cookie sheet for 1 hour. Cut each log diagonally into 1/2-inch slices.

Lay, cut side down, on an ungreased cookie sheet. Bake in a 325 degree oven for 8 minutes.

Turn slices over; bake 8 to 10 minutes more or til dry and crisp. Cool on wire rack.

In a small heavy sauce pan, heat chocolate with shortening over low heat til melted, stirring occasionally.

Place cooled cookies, flat side up, on waxed paper. With spoon, drizzle chocolate on top of cookies or dip into melted chocolate. Let chocolate set up before serving.