Recipe(tried): Almond Biscotti (dipped in chocolate)

ALMOND BISCOTTI

1/3 cup unsalted butter
2 cups all-purpose flour, divided use
2/3 cup sugar
2 eggs
2 teaspoons baking powder
1 teaspoon vanilla
1 1/2 cups slivered almonds or hazelnuts, finely chopped
FOR BRUSHING (OPTIONAL):
1 egg yolk
1 tablespoon milk or water
FOR DIPPING:
1 cup milk chocolate or semisweet chocolate pieces
2 tablespoons shortening

In a mixing bowl, beat butter on medium speed 30 seconds or until softened. Add 1 cup of the flour, sugar, eggs, baking powder and vanilla; beat until combined. (Can be done in processor).

Stir in remaining 1 cup flour and nuts. Divide dough in half. Shape each portion into a 9-inch log (should be about 2-inches wide.) Place about 4-inches apart on lightly greased cookie sheet.

If desired, for a shinier appearance, stir together egg yolk and 1 tablespoon milk/water; brush onto logs.

Bake in 375 degree F oven for 25 minutes. Cool on the cookie sheet for 1 hour.

Reduce oven temperature to 325 degrees F.

When cool, cut each log diagonally into 1/2-inch slices. Lay slices, cut side down, on an ungreased cookie sheet.

Bake in 325 degree F oven for 8 minutes. Turn slices over; bake 8-10 minutes more or until dry and crisp. Cool on wire rack.

TO DIP IN CHOCOLATE:
In a double boiler, heat chocolate pieces with shortening over low heat until melted, stirring occasionally. Dip one end of cooled cookie in chocolate; dry cookies on rack until chocolate sets up.

Makes 30 biscotti