Biscotti with Almonds/orange/chocolate

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Title: Biscotti with Almonds/orange/chocolate
Categories: Bakery, Biscotti
Yield: 60 Cookies

8 oz Unsalted butter; 2 sticks
1 1/2 c Sugar
3 tb Orange rind; finely grated
2 tb Vanilla extract; pure vanill
6 c All-purpose flour
1 tb Baking powder
1 ts Salt
6 Eggs; beaten
1/4 c Amaretto
2 c Almonds blanched; toasted,s
2 c Chocolate chips; or pieces
-Recipe by: Jo Anne Merrill

Preheat oven to 350 degrees. In an electric mixing bowl, combine butter,
sugar, orange peel and vanilla; beat until light and creamy. Sift together
the dry ingredients. With the mixer on slow, add dry ingredients to butter
mixture and mix until thoroughly combined. Slowly add eggs and amaretto.
Add almonds and chocolate just until combined. Remove dough to a floured
surface and form into two flat logs about 4 inches wide and the length of
your cookie sheet. Lay the logs onto buttered sheets and place on lower
rack of the oven. Bake until lightly browned, about 45 minutes. Remove to a
rack to cool. With a serrated knife, cut the loaves into half-inch slices,
placing the cut slices flat oon the cookie sheet. To make crisp, return
them to the lower rack of the oven and cook until golden, 15-20 minutes.
Remove the slices to a wire rack to cool then store in an airtight
container. Use a decorative tin for gift giving. NOTE: If the biscotti
lose their crispness, repeat the crisping stage. Jo Anne Merrill, recipe
from the San Diego Union 9/1/93

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