-
1
Adjust 2 racks to divide the oven into thirds and preheat oven to 375F (190C).
-
2
Use cookie sheets with 2 or 3 flat edges otherwise use cookie sheets upside down.
-
3
Line sheets with parchment.
-
4
Sift together into large bowl the flour, soda, powder, and salt.
-
5
Add the sugar and stir to mix.
-
6
Place about 1/2 cup of dry ingredients in the bowl of food processor.
-
7
Add about 1/2 cup of toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
-
8
Add the processed mixture to the sifted ingredients in the large bowl.
-
9
Add the remaining toasted almonds and the chocolate morsels; stir to mix.
-
10
In a small bowl beat the eggs with the vanilla and whiskey, just to mix.
-
11
Add egg mixture to dry ingredients and handstir until dry ingredients are moistened.
-
12
Be patient.
-
13
Place a length of parchment or wax paper on the counter next to the sink.
-
14
Turn the dough out onto the parchment.
-
15
Wet your hands with cold water and pres the dough into a round mound.
-
16
With a long heavy knife cut the dough into equal quarters.
-
17
Continue to wet your hands as you form each piece of dough into a strip 9 inch long, 2 to 2 1/2 inch wide, and about 1/2 inch high.
-
18
You will press, not roll, the dough into shape.
-
19
The ends of the str ips should be rounded rather than squared.
-
20
Place 2 strips crosswise on each of the lined sheets.
-
21
Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
-
22
Remove sheets from oven and slide parchment off sheets.
-
23
With a wide metal spatula, transfer the baked strips to a large cutting board and let them cool for 20 minutes.
-
24
Reduce the oven temp to 275?F.
-
25
With a serrated bread knife, carefullky cut on a sharp angle into slices about 1/2 inch wide.
-
26
Cut slowly with a sawing motion.
-
27
Place the slices, cut side down on the two unlined sheets.
-
28
Bake the two sheets, turning slices upside down and reversing the sheets top to bottom and front to back once during baking.
-
29
Bake for a total of 25 to 30 minutes.
-
30
Turn oven off, open oven door and let biscotti cool in the oven.
-
31
When cool, store in an airtight container.
