Chocolate Chip Almond Biscotti
3/4 cup whole raw almonds
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons finely grated orange peel
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
Preheat oven to 350°F.
Place almonds on a baking sheet and toast in oven for about 10 minutes or until
golden and fragrant. Cool and chop coarsely.
Reduce oven temperature to 300°F. Grease and flour a baking sheet; set aside.
Mix flour, sugar, baking soda and salt in a large mixing bowl.
In a separate bowl, beat eggs, orange peel, vanilla and almond extract. Add to
flour mixture, blending well, about 1 minute. Stir in chocolate chips and nuts.
Divide dough in half and pat each half into a log about 1-inch thick, 1˝-inches
wide, and 12-inches long. Place logs at least 2 inches apart on a greased and
floured baking sheet. Bake for 50 minutes or until golden.
Reduce oven temperature to 275°F.
Cool loaves on wire rack for 5 minutes. Put loaves on a cutting board and,0 with
a serrated knife, slice at a 45° angle into ˝-inch-thick slices. Lay flat on the
prepared baking sheet and bake until golden and hard, about 20 to 25 minutes,
turning them once. Store in an airtight container.