Title: Cocoa Almond Biscotti
Categories: Cookie Chocolate Italian Nut
Yield: 30 Servings

1/2	c	Butter or marg; softened
1	c	Sugar
2	lg	Eggs
1 1/2	tb	Coffee liqueur
2 1/4	c	All-purpose flour
1 1/2	ts	Baking powder
1/4	ts	Salt
1 1/2	tb	Cocoa
1	cn	Whole almonds (6-ounce)

Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur. Combine flour and the next three ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2-inch log on a greased baking sheet.

Bake at 350F for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each log diagonally into 1/2-inch thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets. Bake at 350F 5-7 minutes. Turn cookies over, and bake 5-7 minutes longer. Remove to wire racks to cool.

Recipe By: Southern Living Magazine December 1996 From: Nancy Pallotta Date: 05 Jan 97 Eat-L List (Recipes And Food Folklore) Ä

From: Jim Weller Date: 11-17-97 (20:35) Occ Bbs (51) Cooking

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