Almond Biscotti

I came across this recipe in the newest edition of “EveryDay with Rachael Ray” magazine.  It caught my attention as an easy, yet different, treat to make.  The article says that the cookies go well with coffee.  However, I am NOT a coffee drinker. Not. Ever!  But I do enjoy a nice cup of hot tea.  My favorite lately is spiced chai.  And these treats go amazingly well with hot tea!  They really are easy to make!

2 c. natural almonds

3/4 c. plus 1 tbsp. sugar

2 c. flour (I used 1 c. whole wheat/1c. all-purpose)

1 tsp. baking powder

1/2 tsp. salt

3 eggs

1 tsp. vanilla extract

10 oz. dark chocolate

Preheat oven to 350. spread almonds on a baking sheet and toast for 10 minutes. (My almonds were already roasted, so I skipped this part.)  Let cool. Transfer 1/2 c. of almonds and 1 tbsp. sugar to a food processor; mix until finely ground. Add flour, baking powder and salt; pulse to mix.

With an electric mixer, beat eggs, vanilla, and remaining 3/4 c. sugar on high until thick and fluffy, about 3 minutes. Add flour mixture; mix on low until just blended. Stir in remaining whole almonds.

Grease baking sheet. Transfer dough to sheet and shape into three 2-1/2 x 10-inch loaves. Smooth the tops. Bake until golden, about 25 minutes. Cut each loaf across  into 1/2 inch strips of cookies. Stand each cookie up on one cut side. Reduce heat in oven to 325 and bake until golden and crisp, about 20 more minutes. Let cool.

Melt chocolate in double boiler and stir until smooth.  Dip the biscotti bottoms into the chocolate. Lay them on one cut side on parchment paper to cool until set.  Enjoy with either hot tea or espresso!