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Chocolate Almond Biscotti

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Recipe by: Chef John V.
Serving size: 12
Preparation time: about 1 hour 45 minutes


2 cups flour
1/3 cup cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 pound unsalted butter, softened
1 1/4 cups sugar
2 eggs, large
1 tsp. vanilla
1/2 tsp. almond extract
1 cup blanched slivered almonds
1 cup semi-sweet chocolate chips


Combine the flour, cocoa, baking powder and salt. Beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. Mix in the flour mixture in stages, stir in the slivered almonds and chocolate chips. Shape the dough into two logs 1 1/2 inches wide and about 12-14 inches long. Place on an un-greased baking sheet 3 inches apart. Bake at 325'F for 45-50 minutes. Cool slightly, cut in 1/2 inch diagonal slices and re-bake for 30 minutes to dry and crisp them. Cool on a wire rack and store in an air tight container.

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