Frank's Recipes! Chocolate Chip Biscotti 2

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Chocolate Chip Biscotti 2

1/3 cup slivered Almonds, chopped
2 tablespoon Canola Oil
2 cups All-purpose Flour
2 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Granulated Sugar
2 tablespoon Light Corn Syrup
2 large Egg Whites
1 1/2 tsp. Vanilla Extract
1 tsp. Almond Extract
1/3 cup Semi-sweet Chocolate Chips

Makes about 30 Cookies

Preheat oven to 350-F degrees and lightly spray a large cookie sheet with non-stick cooking spray.

In a medium saucepan over medium-high heat, combine almonds and oil. Cook, stirring constantly, until golden brown, about 2 minutes. Transfer almonds to a small plate and let cool.

In a medium-sized mixing bowl, whisk together sifted flour, baking powder, and salt.

In a large mixing bowl, combine almonds with sugar and corn syrup. Beat the mixture at medium speed until well blended. Add egg whites and both extracts. Beat mixture until well blended. Reduce the mixer speed to low and blend in half of the dry ingredients. Add chocolate chips and remaining flour mixture and beat until just blended. (Your biscotti should be dry and crumbly.)

Divide the dough into halves and lightly oil your freshly cleaned hands with a bit of canola oil. On a clean work surface, shape each portion into a smooth, 2-inch by 10-inch-long log.

Bake logs for about 25 minutes, or until lightly browned and cracked on top. Place the cookie sheet on a wire rack to cool until barely warm. Place a cooled log on a cutting board and with a serrated knife, cut on the diagonal into about 3/8-inch thick slices. Lay the slices flat on the cookie sheet as you cut each log, cut side up.

Bake biscotti again for about 6 minutes, or until just beginning to brown on the bottom. Turn the biscotti over, and bake for another 6 minutes (or more; the longer you bake, the crunchier the biscotti). Remove the cookies from the baking sheet and place on a wire rack to cool. You may store your biscotti in an airtight container for up to 2 weeks.