Quadruple chocolate biscotti

Heat oven to 350 degrees

Mix together, then blend in food processor or blender until finely
ground:

4 oz. Semi-sweet chocolate, coarsely chopped (variation: use 3 oz
semi-sweet, 1 oz unsweetened for a richer taste)
1 cup light brown sugar

Mix together in a medium bowl:

1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa
2 tbsp instant coffee
1 tsp baking soda
1/4 tsp salt

Beat together until fluffy

4 tbsp butter
The chocolate/brown sugar mix
3 eggs (not extra large or jumbos--your dough will be too sticky)
1 1/4 tsp vanilla
1/2 tsp almond flavoring

Mix the flour etc. by hand into the butter/sugar/eggs etc. With

1 cup coarsely chopped almonds
1 cup chocolate chips
Blend these ingredients just until the flour streaks no longer show.
The dough will be lumpy and somewhat sticky.

With dampened hands (works better for shaping the dough) pat out into
two logs about 10" long and 2" in diameter

Place on parchment papered cookie sheet (i've never tried it with a
greased cookie sheet, but it probably would work if you don't have
parchment paper or teflon liners, which by the way, are worth every
penny of
their expensive cost). Dough spreads as it bakes.

Bake at 350 for 25-30 minutes or until fairly firm and top has cracks
in it. Remove from oven and cool on racks for about 10-15 minutes.
Reduce oven heat to 325.

With a very sharp knife slice logs across on the diagonal, 1/3-1/2
inch
thick. Place flat side down on cookie sheets (lined or greased) and
bake for 18-20 minutes or until firm and dry.

Cool and ice with chocolate chips or semi-sweet bakers chocolate
melted
in a double boiler over a low flame (microwaving is OK, but sometimes
the chocolate burns if you leave it in just a few seconds too long).






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