Indulge In {Chocolate Drizzled Almond Biscotti}

This weekend starts the holiday baking rush. With Christmas less than a week away, I'm planning out my grocery list to make sure I get everything I need to make a load of holiday treats. From red velvet cupcakes to sugar cookies and everything in between, the sweets that surround this holiday are some of my favorites. There is one non-traditional treat though that I just can't go without…biscotti. This traditional Italian cookie made to accompany decadent coffees is just perfect when enjoyed fireside with a warm beverage in hand. They are the perfect excuse to have cookies for breakfast and make coffee that much better. While you can put all sorts of stuff into biscotti like pistachios and cranberries, my favorite is the classic almond. I make mine with just a little twist though, I sprinkle the top with cinnamon sugar before baking and finish it off with a drizzle of chocolate. Quite frankly, they are amazing and I'm going to share the recipe with you today. Here ya' go….

:: Ingredients ::
3 1/4 Cups Whole Wheat Flour
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
10 Tablespoons Unsalted Butter, melted
1 1/2 Cups Sugar
3 Eggs
1 Tablespoon Almond Extract
1 Tablespoon Vanilla Extract
1 Cup Sliced Almonds
Melting Chocolate
1/2 Cup Cinnamon Sugar

:: Directions ::
1. Preheat the oven to 350 degrees and like a baking sheet with parchment paper.
2. Sift flour, baking powder, and salt into a medium bowl.
3. In a large bowl, mix the sugar, melted butter, eggs, vanilla extract and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it's well combined. Mix in almonds.
4. Divide the dough in half. Put some flour on your hands and shape each half into a a 13 inch long x 3 inch wide x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet spacing about 2 inches apart. Sprinkle each log with cinnamon sugar.
5. Bake the logs 30 minutes. Remove from oven and cool completely on a wire rack, about 1 hour. Keep your oven on.
6. Transfer the cooled logs to a cutting board and cut into 1/2 wide slices. Arrange the slices on the same baking sheet and bake for 12 minutes. Turn the biscotti over and bake an additional 10-12 minutes until slightly golden brown. Remove from oven and drizzle with melted chocolate. Transfer to wire rack to cool completely.


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