I baked a few things today - biscotti and more! (photos)

[EllyMae]

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Ok, hang on...I'll try to copy and paste...should I PM or just post here?

 

[dutchhollow]

Either way works for me! Thanks so much!

 

[Acre of Blessings]

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YOu can have "guest"

Looks good MissP

 

[klf73]

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Ok, hang on...I'll try to copy and paste...should I PM or just post here?

post here! post here!

 

[junebug7334]

yes I would appreciate you posting it too! Thanks

 

[Henrietta23]

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Al is writing a cookbook and cannot post his recipes in an open forum.

I sure hope he'll be letting us know when it's for sale!!

 

[amyquilt]

I should KNOW bettern than to click on one of MP cooking links!!!

YUMM-O

 

[country lady]

Me too, Ellymae, please post here. I should spend more time on the recipe section. Gosh, you all are such good cooks!

 

[Gazinga]

holy cow MP!!!!!

That is sure good looking, i can almost smell it now........

 

[EllyMae]

Ok, here it is..the double chocolate decadence biscotti

Ingredients
2/3 cup whole almonds
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 Tablespoons Amaretto, Kahlua, or double-strength coffee
2 cups plus 2 Tablespoons unbleached or all-purpose flour
1/3 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chopped milk chocolate (I use mini chocolate chips)
Place nuts in a shallow pan and bake in a preheated 350-degree oven for 8 to 10 minutes or until golden brown. (Watch, as they can burn quickly.) Let cool. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee. (I use Amaretto because that is what I have. I have never used coffee.)

In a bowl, combine the flour, cocoa, baking powder, and salt. Add to the creamed mixture, mixing until blended. Cut nuts into halves or thirds. (I use kitchen shears -- much better than a knife.) Fold in nuts and milk chocolate. Divide dough in half. On a greased and floured baking sheet, pat out into two logs about 1/2-inch high, 1-1/2 inches wide, and 14 inches long, spacing them at least 2 inches apart.

Bake in the middle of a preheated 325-degree oven for 30 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife, slice diagonally on a 45-degree angle about 1/2-inch thick. Place the slices upright on the baking sheet 1/2-inch apart and return to the oven for about 15 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.