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Love chocolate and love to bake and cook? Wow... you're at the right place!
Try out our current Chocolate Recipe of the Month, plus
submit your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
If your recipe is selected as the recipe of the month, you not only gain world wide fame and recognition, but you'll also win an all expense paid ;-)
Be Popular, Win new friends and Influence people! Bring some "Made em Myself" chocolate goodies.
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The July 2010
Recipe of the Month
Chocolate-Almond Biscotti
For our baking enthusiasts here is great Chocolate Biscotti recipe that's
sure to be a hit with family and friends. It makes a great compliment to
a cup of coffee and of course for whenever there's a yearning for something
chocolatety. This month's prize goes to H. Venitelli of Lubock TX.
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Ingredients
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- 1 cup raw almonds, or lightly roasted, but not salted
- 5 oz. bittersweet or semisweet chocolate, chopped
- 1/2 cup (4 ounces) butter, softened
- 2 eggs
- 2 Tablespoons vanilla
- Dash of almond extract
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
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Directions
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You will need a food processor and several bowls, plus prepared baking sheets.
- Preheat oven to 325 degrees Fahrenheit.
- Chop nuts in a food processor. Do not over-grind. Add chopped chocolate and
grind again to incorporate.
- In a mixing bowl, cream butter and sugar until fluffy. Beat in the eggs, vanilla,
and almond extract.
- In another bowl, combine the flour, baking powder and salt. Add this to the fluffed
butter/egg mixture, stirring until blended. Then stir in the nut and chocolate mixture.
Dough should be stiff enough to handle.
- Divide dough in half. On greased and floured baking sheet(s), or parchment lined,
shape two rolls about 1/2" high, no more than 2" wide and about 12" long. Bake these
shapes at 325 degrees Fahrenheit for 25 minutes, or until lightly browned. Do not over bake.
- Cool shapes on a rack for about 5 minutes. One at a time, transfer carefully to a
cutting board and cut them into biscotti cookies by cutting diagonally no more than 1/2"
thick each. Place these slices back on the baking sheet(s) and return to the oven 10-12
minutes longer to firm up slightly. Cool on a rack and store in a tightly covered container.
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Keep the container in a cool place and out of sight, otherwise your Biscotti will have a tendency to disappear.
Enjoy!
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