-
1
Heat oven to 350F.
-
2
Beat butter and sugar until blended.
-
3
Add eggs and almond extract; beat well.
-
4
Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth.
-
5
(Dough will be thick.)
-
6
Stir in almonds using wooden spoon.
-
7
Shape dough into two 11-inch-long rolls.
-
8
Place rolls 3 to 4 inches apart on large ungreased cookie sheet.
-
9
Bake 30 minutes or until rolls are set.
-
10
Remove from oven; cool on cookie sheet 15 minutes.
-
11
Using serrated knife, cut rolls diagonally using sawing motion, into 1/2-inch-thick slices.
-
12
Arrange slices, cut sides down, close together on cookie sheet.
-
13
Bake 8 to 9 minutes.
-
14
Turn slices over; bake an additional 8 to 9 minutes; cool on cookie sheet on wire rack.
-
15
Prepare Chocolate Glaze.
-
16
Place 1 cup semi-sweet chocolate chips and 1 tablespoon shortening (do no t use butter, margarine or oil) into small microwave-safe bowl.
-
17
Microwave at HIGH (100%) 1 to 1 1/2 minutes or until smooth when stirred.
-
18
Dip end of each biscotti in glaze or drizzle over entire cookie.
-
19
Prepare White Glaze.
-
20
Place 1/4 cup white chips and 1 teaspoon shortening (do not use butter, margarine or oil) into small microwave-safe bowl.
-
21
Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred.
-
22
Drizzle White Glaze over chocolate glaze.
-
23
Garnish with additional almonds, if desired.
