Chocolate Biscotti Best Family Recipes

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Chocolate Biscotti

"This recipe takes a while and quite some cookie sheets, but properly really worth it when you are enjoying a cup of espresso."

Ingredients :

2 1/2 cups all-cause flour
2 cups white sugar
3/four cup unsweetened cocoa powder
five eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
half teaspoon salt
1 cup blanched slivered almonds

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat the oven to 350 degrees F (a hundred and eighty levels C).
In a large bowl, integrate all the substances besides the almonds; blend properly with a spoon. Stir within the almonds till nicely blended; the dough will be thick and sticky.
Place 1/2 of the dough on a ten x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a barely rounded four x 12 inch loaf that is approximately three/4 inch thick. Repeat with the closing dough on a 2d cookie sheet and bake for half-hour.
Remove from the oven and decrease the temperature to 325 ranges F (one hundred seventy ranges C). Allow the loaves to chill for 20 to twenty-five minutes, then cut into half of inch thick slices. Lay the slices cut side down at the cookie sheets and bake for 15 more mins. Turn the cookies over and bake another 15 minutes or till very crisp. Allow to cool, then shop in an airtight box. Will preserve numerous weeks.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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