almond biscotti with chocolate drizzle
2 cups flour
1 cup sugar
1 tsp baking powder
1/8 tsp salt
2 tsp rum extract
1 tsp almond extract
1 tsp vanilla extract
1 tsp anise extract
2 tbsp cold strong coffee
1 cup whole almonds, roasted and coarsely chopped
3 squares (oz) semi sweet chocolate
Preheat oven to 300F. Line 2 baking sheets with parchment paper. Combine dry ingredients, set aside. Whisk eggs, extracts and coffee together and add dry ingredients. Mix well until combined into a sticky dough. Scrape the dough onto one pan. Flour your hands and shape the dough into a flat loaf about 10" long and 5" across. This is messy don't worry about being too neat. Bake about 50 minutes until firm and dry. Remove from oven and cool 10 minutes. Using a long serrated knife, cut into slices 1/2' wide. Lay the slices down on baking sheets and bake for 15 minutes, turn over and bake another 15 minutes or until the cookies are golden brown. Cool on a wire rack. Melt chocolate and drizzle across the cookies.
Guaranteed addictive dipped in coffee and/or tea.
the awakening - james morrison
(yeah, still addictied to this album, too)