Recipe: Brownie Biscotti with Vanilla Drizzle

BROWNIE BISCOTTI

1/2 cup butter, melted
3 eggs
2 tsp vanilla
2 1/2 cups flour
1 1/3 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 cup unblanched almonds, toasted and coarsely chopped
1/2 cup miniature semisweet chocolate chips
FOR THE VANILLA DRIZZLE:
1/2 cup white or vanilla chips
1 1/2 tsp shortening

In a large bowl, combine the butter, eggs, and vanilla until well blended. Set aside.

Combine the flour, sugar, cocoa powder, baking powder, and baking soda. Gradually add to the butter mixture. Mix just until combined. The dough will be crumbly.

Turn the dough out onto a lightly floured surface. Knead in the almonds and the chocolate chips. Divide the dough in half. On an ungreased baking sheet, shape each portion into a 12x3-inch log. Leave 3 inches between the logs.

Bake at 325 degrees F for 30-35 minutes or until set and the tops are cracked. Cool for 15 minutes.

Carefully transfer to a cutting board. Cut diagonally with a serrated knife into 1/2 inch slices. Place cut side down on ungreased baking sheets.

Bake for 20-25 minutes or until firm and dry. Remove to wire racks to cool.

TO MAKE THE VANILLA DRIZZLE:
In a microwave-safe bowl, melt the vanilla chips and the shortening. Stir until smooth. Drizzle over the biscotti.

Makes 3 dozen
Recipe Source: Amber Summer in Taste of Home magazine