- 1/2 cup softened butter
- 2/3 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour, divided
- 2 tsp baking powder
- 1 1/2 cups slivered almonds
- 1 egg yolk
- 1 tablespoon water
- 1 cup semisweet chocolate chips
- 2 tsp shortening
- Preheat oven to 325°F
- Beat butter at medium speed with an electric mixer until creamy. Gradually add white sugar, beating well. Add eggs one at a time, beating well with each addition. Stir in vanilla. Mixture should be creamy at this point.
- Combine 1 cup flour and baking powder, and add to the butter mixture. Gradually stir in enough remaining flour to make a stiff dough, and then stir in almonds.
- With lightly floured hands, divide the dough in half.
- Shape each portion into a 9 inch log, and place 4 inches apart on a lightly greased cookie sheet.
- Combine egg yolk and water in a bowl, and brush the mixture on each log.
- Bake biscotti in oven for about 40 minutes or until lightly browned. Remove from oven and place on wire racks. Allow biscotti to cool completely.
- Using a serrated knife, carefully cut each log crosswise into 1/2 inch slices.
- Place biscotti on an ungreased cookie sheet and bake at 300°F for 10 minutes on each side.
- Remove to wire racks once again and let cool completely.
- To make the chocolate dip, melt chocolate chips and shortening in a heavy saucepan over low heat, stirring until mixture is smooth.
- Carefully dip one end of each biscotti into the chocolate mixture, coating it evenly. Place each biscotti on a cookie sheet covered with wax paper and allow them to cool completely.
Biscotti is an Italian cookie, usually enjoyed after a meal with coffee to go with it. My great grandmother used to make them often, although usually without chocolate. Because I love it so much, I never make them without dipping them in chocolate! Be careful though, not only are they delicious, but quite addicting! I am thinking about making these to bring to the class for our presentation.