Chocolate Chip & Almond Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Chip & Almond Biscotti
Categories: Biscotti
Yield: 40 servings

1 1/4 c Blanched almonds; toasted
2 c Sifted flour
1/2 ts Baking soda
1/2 ts Baking powder
1/8 ts Salt
1 c Granulated sugar; minus 2
-tbsp
12 oz Semisweet chocolate chips
2 lg Eggs
1 ts Vanilla
2 tb Whiskey; or brandy

Recipe by: Maida Heatter's Brand New Book of Great Cookies
Adjust 2 racks to divide the oven into thirds and preheat oven to
375¡F. Use cookie sheets with 2 or 3 flat edges otherwise use cookie
sheets upside down. Line sheets with parchment.
Sift together into large bowl the flour, soda, powder, and salt. Add
the sugar and stir to mix.
Place about 1/2 c of dry ingredients in the bowl of food processor.
Add about 1/2 c of toasted almonds and process for about 30 seconds, until
the nuts are fine and powdery.
Add the processed mixture to the sifted ingredients in the large
bowl. Add the remaining toasted almonds and the chocolate morsels; stir
to mix.
In a small bowl beat the eggs with the vanilla and whiskey, just to
mix.
Add egg mixture to dry ingredients and handstir until dry ingredients
are moistened. Be patient.
Place a length of parchment or wax paper on the counter next to the
sink. Turn the dough out onto the parchment. Wet your hands with cold
water and pres the dough into a round mound.
With a long heavy knife cut the dough into equal quarters. Continue
to wet your hands as you form each piece of dough into a strip 9" long, 2
to 2 1/2" wide, and about 1/2" high. You will press, not roll, the dough
into shape. The ends of the str
ips should be rounded rather than squared.
Place 2 strips crosswise on each of the lined sheets. Bake for 25
minutes, reversing the sheets top to bottom and front to back once during
baking.
Remove sheets from oven and slide parchment off sheets. With a wide
metal spatula, transfer the baked strips to a large cutting board and let
them cool for 20 minutes. Reduce the oven temp to 275¡F. With a serrated
bread knife, carefullky cut on
a sharp angle into slices about 1/2 inch wide. Cut slowly with a sawing
motion. Place the slices, cut side down on the two unlined sheets.
Bake the two sheets, turning slices upside down and reversing the
sheets top to bottom and front to back once during baking. Bake for a
total of 25 to 30 minutes. Turn oven off, open oven door and let biscotti
cool in the oven.
When cool, store in an airtight container.

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