1/2 c Butter
= softened to room temp
3/4 c Sugar
2 Eggs
1 ts Vanilla extract
1 ts Almond extract
2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
4 oz Miniature semi-sweet
-chocolate
Chips (or finely chop 4
-squares)
1/4 c Chopped toasted walnuts
1/4 c Chopped toasted pecans
1/4 c Chopped toasted cashews
1/4 c Chopped toasted almonds
Dipping glaze:
8 oz White chocolate; melted
Preheat oven to 325 degrees. Beat together butter and
sugar until light and fluffy. Beat in eggs. Add vanilla and
almond extract. Beat well. Mix together flour, baking
powder and salt. Add flour mixture to egg mixture. Blend
well. Add chocolate, walnuts, pecans, cashews and almonds.
Shape dough into 2 (14 by 1 1/2 inch) slightly flattened
logs. Place logs about 2 inches apart on greased and
floured cookie sheet.
Bake about 25 minutes or until lightly browned. Remove
from cookie sheets to cutting board. Cool 5 minutes. Using
a serrated knife, cut each log into diagonal slices about
3/4 inch thick. Place slices upright on cookie sheet 1/2
inch apart and bake 10 minutes or until slightly dry. Cool
on racks.
Dipped biscotti: Dip 1/2 of each or part of the
biscotti into melted white chocolate. Place on waxed paper
lined tray. Chill until chocolate is firm.
THE DESSERT SHOW SHOW#DS3216
