Biscotti With Almonds Orange Chocolate Recipe

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Biscotti With Almonds Orange Chocolate Ingredients

8 oz unsalted butter -- 2 sticks
1 1/2 cup sugar
3 tbsp orange rind -- finely
1 grated
2 tbsp vanilla extract -- pure
1 vanilla
6 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
6 eggs -- beaten
1/4 cup amaretto
2 cup almonds, blanched -- toasted
1 sliced
2 cup chocolate chips -- or
1 pieces

A Recipe for
Biscotti With Almonds Orange Chocolate

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

This Recipe for Biscotti With Almonds Orange Chocolate is one of thousands in the Recipes-to-go Dessert Cookbook.

Do vegetarians eat animal crackers?
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Biscotti With Almonds Orange Chocolate Recipe
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This is a recipe for Biscotti With Almonds Orange Chocolate from the recipe cookbook of Recipes-to-go (Dessert)

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Do vegetarians eat animal crackers?
Author Unknown

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Biscotti With Almonds Orange Chocolate

Cooking is at once child's play and adult joy. And, cooking done with care is an act of love
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Biscotti With Almonds Orange Chocolate Directions

Preheat oven to 350 degrees. In an electric mixing bowl, combine
butter, sugar, orange peel and vanilla; beat until light and creamy.
Sift together the dry ingredients. With the mixer on slow, add dry
ingredients to butter mixture and mix until thoroughly combined.
Slowly add eggs and amaretto. Add almonds and chocolate just until
combined. Remove dough to a floured surface and form into two flat
logs about 4 inches wide and the length of your cookie sheet. Lay
the logs onto buttered sheets and place on lower rack of the oven.
Bake until lightly browned, about 45 minutes. Remove to a rack to
cool. With a serrated knife, cut the loaves into half-inch slices,
placing the cut slices flat oon the cookie sheet. To make crisp,
return them to the lower rack of the oven and cook until golden,
15-20 minutes. Remove the slices to a wire rack to cool then store in
an airtight container. Use a decorative tin for gift giving. NOTE:
If the biscotti lose their crispness, repeat the crisping stage. Jo
Anne Merrill, recipe from the San Diego Union 9/1/93 Recipe By
: Jo Anne Merrill

Serves: 60

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