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Cocoa Almond Biscotti
Nb persons: 30
Yield:
Preparation time:
Total time:
Source:
Categories | |
Cookies | |
Yield 30 Servings Measure Ingredient | |
½ cup | Butter or margarine, softened |
1 cup | Sugar |
2 larges Eggs | |
1½ tbsp | Coffee liqueur* |
2¼ cup | All-purpose flour |
1½ tsp | Baking powder |
¼ tsp | Salt |
1½ tbsp | Cocoa |
1 can | Whole almonds, (6-ounce) |
Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur. Combine flour and the next three ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2-inch log on a greased baking sheet. Bake at 350F for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each log diagonally into 1/2-inch thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets. Bake at 350F 5-7 minutes. Turn cookies over, and bake 5-7 minutes longer. Remove to wire racks to cool.
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