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Chocolate Almond Biscotti


1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
Chocolate Glaze (recipe follows)
White Glaze (recipe follows)
additional sliced almonds (optional)

Heat oven to 350F. Beat butter and sugar until blended. Add eggs and almond extract; beat well. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds using wooden spoon.

Shape dough into two 11-inch-long rolls. Place rolls 3 to 4 inches apart on large ungreased cookie sheet.

Bake 30 minutes or until rolls are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut rolls diagonally using sawing motion, into 1/2-inch-thick slices. Arrange slices, cut sides down, close together on cookie sheet.

Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes; cool on cookie sheet on wire rack. Prepare Chocolate Glaze. Dip end of each biscotti in glaze or drizzle over entire cookie. Prepare White Glaze; drizzle over chocolate glaze. Garnish with additional almonds, if desired.

Makes about 2 1/2 dozen biscuits.

CHOCOLATE GLAZE
Place 1 cup semi-sweet chocolate chips and 1 tablespoon shortening (do not use butter, margarine or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until smooth when stirred.

Makes about 1 cup glaze.

WHITE GLAZE
Place 1/4 cup white chips and 1 teaspoon shortening (do not use butter, margarine or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.

Makes about 1/4 cup glaze.




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