Dark Chocolate Chunk Almond Biscotti Yield: About 2 Dozen Prep Time: 20 mins Cook Time: 45 mins Dark

chocolate and almonds are a perfect pair in these crisp biscotti. Ingredients: 2 Tablespoons Softened Butter 3/4 Cup Sugar 2 Large Eggs 1 Teaspoon Almond Extract 2 Cups All-purpose Flour 2 Teaspoons Baking Powder Pinch of Salt 1 Cup Slivered Almonds 1/2 Cup Chopped Dark Chocolate Directions: Assemble ingredients - Flour, sugar, butter, eggs, baking powder, extract, salt, chocolate & nuts. Preheat oven to 325 degrees F. Prepare baking sheet with either non-stick baking spray, parchment paper, or si licon sheets. In a bowl, add the butter, extract, sugar, and eggs and use a hand mixer to com pletely blend. Stir together the flour, salt and baking powder in a separate bowl, then add th e flour to the egg mixture. Use a spoon, and stir the flour mixture into the egg mixture until the dough co mes together. Add the nuts and chocolate to the batter and stir to distribute into the dough. Dump the batter onto a lightly floured surface and knead gently for a minute or two to bring the dough together. The dough should be moist, not sticky, and if it is very sticky add an addition al tablespoonful of flour as you knead. Form the dough into one large or two smaller logs on prepared baking sheet. (Th e logs should be about 1 1/2 inches in height.) Bake the log in the preheated oven for about 35 minutes for one larger log, or 25 to 30 minutes for two smaller logs. The log is done when it is almost firm to the touch in the center, with cracks across the top. Let cool 10 to 15 minutes. Reduce the oven temperature to 300 degrees. Once the log has cooled, use a serrated knife and slice the log into 1/2 inch s lices. Lay the slices flat on the baking sheet and bake for 10 minutes. Turn the slice s over and bake an additional 8 minutes. Allow the cookies to cool completely before handling. The cookies will crisp up as they cool. Store in an airtight container for a couple of weeks.