Products for 16 to 20 biscotti:
1 3/4 cups flour
1 tsp baking powder
1/4 tsp salt
2/3 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup lightly roasted almonds, coarsely chopped
4 ounces bittersweet or semisweet chocolate
Praparation:
Preheat oven to 350F. In a medium bowl whisk together flour, baking powder and salt. Set aside. In a large bowl beat sugar and eggs on high speed until thick and fluffy. It takes about 5 minutes. Stir in vanilla extract. Add flour mixture and mix until dough holds together. Mix in the chopped almonds. Form dough into a log, 12 inches long and 3 1/2 inches wide, dipping hands in water to keep dough from sticking. Transfer to a parchment-lined baking sheet. Bake 20 to 25 min. or until firm to the touch. Remove from oven and let it cool on pan about 10 min. Reduce temperature to 325F. Transfer to a cutting board and cut into 3/4 inch diagonal slices. Place the slices, cut side down, on parchment-lined baking sheets. bake 10 min. Turn slices and bake additional 10 min. or until golden brown and firm to the touch. remove from oven and cool.
In a small saucepan over low heat, melt chocolate. Transfer to a mug or deep bowl and dip one end of each biscotti into chocolate. Place them on wire rack and allow chocolate to harden.
Yummy!
