Chocolate Chip Almond Biscotti
You can make this at home! It is a whole lot cheaper than what it is in the store!
2 3/4 C. Flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 C. Butter, softened
1 C. Sugar
3 large Eggs
3 Tbsp. Amaretto, or Almond Extract
1 Tbsp. Water
1 C. mini Semi-Sweet Chocolate Chips
Place flour, baking powder and salt in medium bowl; stir to combine. Beat butter and sugar in a large bowl with electric mixture at medium speed until light and fluffy. Beat in eggs, 1 at a time. Beat in liqueur to extract and add water. Gradually add flour mixture. Beat at low speed, scraping down the side of bowl occasionally. Stir in chips and almonds.
Divide dough into fourths. Spread each quarter evenly down center of waxed paper. Using waxed paper to hold dough, roll back and forth to form 15-inch log. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
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, with a serrated knife, slice at a 45° angle into 1/2-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.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
So far this sounds good….but what do I do after I roll it into a log????
We should be good now
I had to check my notes on this one.