Chocolate Chip Almond Biscotti

By hazelljbmh

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 eggs
• 3 tbsp amaretto
• 1 tbsp water
• 1 cup mini semisweet chocolate chips
• 1 cup sliced almonds, toasted and coarsely chopped

Details

Servings 4

Preparation

Step 1

Combine flour, baking powder and salt in medium bowl. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add liqueur and water. Gradually add flour mixture. Stir in chips and almonds.
Divide dough into fourths. Spread each quarter evenly down center of a sheet of waxed paper. Using waxed paper to hold dough, roll it back and forth to form a 150inch log. Wrap securely. Refrigerate about 2 hours or until firm.
Preheat oven to 375 degrees. Lightly grease cookie sheets. Place each log on prepared cookie sheets. With floured hands, shape each log 2 inches wide and 1/2 inch thick.
Bake 15 minutes. Remove from oven. Cut each log with serrated knife into 1-inch diagonal slices. Return slices, cut side up, to cookie sheets; bake 7 minutes. Turn cookies over; bake 7 minutes or until cut surfaces are golden brown and cookies are dry. Cool completely on wire racks.