1 (12-ounce) package (2 cups) semi-sweet chocolate chips, reserve 1 cup (We recommend NESTLÈ® TOLL HOUSE® Morsels)
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 cup slivered almonds, toasted
1 cup reserved semi-sweet chocolate chips (We recommend NESTLÈ® TOLL HOUSE® Morsels)
2 tablespoons shortening
Heat oven to 325°F. Place 1 cup
morsels in small microwave-safe bowl. Microwave on HIGH for 1 minute; stir. Continue microwaving, stirring every 10 to 20 seconds, until smooth (1 to 2 minutes). Cool to room temperature (15 minutes).
Combine flour, cocoa, baking powder, baking soda and salt in medium bowl.
Combine sugar, brown sugar, butter, almond extract and vanilla in large mixer bowl. Beat at high speed until crumbly (1 to 2 minutes). Add eggs, one at a time, beating well after each addition. Add cooled melted chocolate; beat until well mixed. Reduce speed to low; gradually add flour mixture, mixing well after each addition (1 to 2 minutes). Stir in nuts by hand. Cover; refrigerate until firm (15 minutes).
Shape dough with floured hands into 2 (9x3-inch) logs. Place on greased cookie sheet. Bake for 40 to 50 minutes or until toothpick inserted in center of each log comes out clean. Cool 15 minutes. Slide logs onto cutting board; cut diagonally into 3/4-inch slices. Return to cookie sheet, cut-side down. Bake 10 minutes; turn biscotti over. Continue baking for 10 minutes or until dry. Cool completely.
Meanwhile, microwave reserved 1 cup morsels and shortening in small, microwave-safe bowl on HIGH for 1 minute; stir. Continue microwaving, stirring every 10 to 20 seconds, until smooth (1 to 2 minutes).
Line cookie sheet with waxed paper. Dip biscotti halfway into chocolate coating, pushing mixture up with spatula. Shake off excess coating. Place on prepared cookie sheet. Refrigerate until chocolate is set (10 minutes). Store in airtight containers in cool place or in refrigerator.
. Recipe and photo courtesy or NESTLÈ® USA and www.VeryBestBaking.com