What better than a good book [or fashion magazine] with an espresso? All of the above with a chocolate-dipped almond biscotti! And that's my idea of a perfectly relaxing afternoon!
* 1/2 Cup Butter [room temperature]
* 2/3 Cup Brown Sugar [packed]
* 2 Eggs
* 3/4 Cup Almonds [roasted, if desired]
* 2 1/2 Cup Flour
* 1 tsp Magic Baking Powder
* 100g Dark Chocolate
* 100g Milk Chocolate
Preheat oven at 180 °C (350 °F).
Use a non-stick cookie sheet or line a baking pan with parchment paper.
Cream together the brown sugar and butter and beat for 2 minutes. Add one egg to the mixture and beat for 1 minute before adding the next.
In another bowl mix together the flour and baking powder. Combine with the moist mixture by using a wooden spoon. Using hands, gradually add the almonds and fold them into the dough.
Divide the dough in two and flatten them into 1 inch thick rectangles.
Place on cookie sheet and bake for 25 to 30 mins, until they are lightly browned. Remove from oven and allow to cool on a rack for 15 minutes.
Lower the oven temperature to 50 °C (300 °F).
Using a serrated knife [steak knife], in a sawing motion, cut slices of 1 cm from the loaves.
Place all the slices of biscotti back on the cookie sheet and replace in oven to toast each side for 15 mins.
Allow cookies to cool completely before chocolate stage.
Bring water to boil in a medium pot and place a larger [dry] metal bowl over the opening.
Melt the chocolate in the metal bowl by stirring lightly.