1/2 c Butter
= softened to room temp 3/4 c Sugar
2 Eggs
1 ts Vanilla extract
1 ts Almond extract
2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
4 oz Miniature semi-sweet
-chocolate Chips (or finely chop 4 -squares) 1/4 c Chopped toasted walnuts
1/4 c Chopped toasted pecans
1/4 c Chopped toasted cashews
1/4 c Chopped toasted almonds
Dipping glaze: 8 oz White chocolate; melted
Preheat oven to 325 degrees. Beat together butter and sugar until light and fluffy. Beat in eggs. Add vanilla and almond extract. Beat well. Mix together flour, baking powder and salt. Add flour mixture to egg mixture. Blend well. Add chocolate, walnuts, pecans, cashews and almonds. Shape dough into 2 (14 by 1 1/2 inch) slightly flattened logs. Place logs about 2 inches apart on greased and floured cookie sheet. Bake about 25 minutes or until lightly browned. Remove from cookie sheets to cutting board. Cool 5 minutes. Using a serrated knife, cut each log into diagonal slices about 3/4 inch thick. Place slices upright on cookie sheet 1/2
inch apart and bake 10 minutes or until slightly dry. Cool on racks. Dipped biscotti: Dip 1/2 of each or part of the biscotti into melted white chocolate. Place on waxed paper lined tray. Chill until chocolate is firm. THE DESSERT SHOW SHOW#DS3216 —–