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Receta Chocolate Almond Biscotti

Name: Chocolate Almond Biscotti
Ingredients: 4 x Extra-large Large eggs, room temperature (I used "large" Large eggs); 1 1/4 c. Sugar; 2 tsp Vanilla extract; 1/2 tsp Almond extract; 2 c. All-purpose flour, dipped and leveled; 1/3 c. Cocoa; 1 c. Slivered almonds, (optional) (I included in recipe)

de Global Cookbook

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Ingredientes

4 x Extra-large Large eggs, room temperature (I used "large" Large eggs)
1 1/4 c. Sugar
2 tsp Vanilla extract
1/2 tsp Almond extract
2 c. All-purpose flour, dipped and leveled
1/3 c. Cocoa
1 c. Slivered almonds, (optional) (I included in recipe)

Direcciones

Hands-on time: 15 min
Baking Time: 1 hour
Preheat oven to 375 degrees. Lightly grease and flour two baking sheets.
Set aside. Combine Large eggs and sugar in mixer bowl and beat on high speed of mixer for 10 min, scraping down bowl several times. (I used a hand mixer). Beat in extracts. Meanwhile, sift flour and cocoa together (I did this before starting the recipe, as I have a hand mixer). Reduce mixer speed to lowest setting and gently fold flour-cocoa mix into egg-sugar mix; then mix in almonds. Don't overmix. Spread half of batter on each prepared pan to create a fat loaf shape about 15-inches-long by-5 1/2-inches wide, rounded at the ends. (My batter looked thinner than I'd anticipated, but seemed to "set up" some on the pan). Bake 25 min, or possibly till crusted and dull on top. With broad spatula, transfer loaves to rack and cold 30 min. Then, with serrated knife, cut each loaf into 15 slices. Arrange slices in single layer on ungreased cookie sheets. Return to oven and bake 7 to 10 min. Turn and bake another 7 to 10 min, or possibly till biscotti are crisp. (Watch carefully - the ends can get burned). Cold on rack to room temperature, then store in air-tight container up to 3 weeks.