COCOA ALMOND BISCOTTI

1/2 cup butter or margarine, softened
1 cup sugar
2 large eggs
1 1/2 tablespoons coffee liqueur*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons unsweetened cocoa powder
1 (6-ounce) can whole almonds

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 350 degrees F 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.

*1 1/2 tablespoons chocolate syrup may be substituted for the liqueur.

Makes 30
Source: Southern Living Magazine, December 1996