CHOCOLATE ALMOND BISCOTTI

1 (12 OZ.) Package semi-sweet chocolate morsels

2 cups flour

¼ cup baking cocoa

1 ½ tsp. Baking powder

¼ tsp baking soda

¼ tsp. Salt

½ cup granulated sugar

½ cup packed brown sugar

¼ cup butter

½ tsp. Vanilla

½ tsp. Almond extract

3 large eggs

1 cup slivered almonds

2 tbsp. Vegetable shortening

PREHEAT oven to 325.  Grease 1 large or 2 small baking sheets

MICROWAVE 1 Cup morsels in small, microwave-safe bowl on high (100%) for 1 minute; stir.  Microwave at additional 10-20 second intervals, stirring until smooth.  Cool to room temperature.

COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl.  Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly.  Add eggs one at a time, beating well after each addition.  Beat in melted chocolate.  Gradually beat in flour mixture.  Stir in nuts.  Refrigerate for 15 minutes or until firm. 

SHAPE dough with floured hands into two 9x3” logs on prepared baking sheets.

BAKE for 40 to 50 minutes or until wooden pick inserted in center of each log comes out clean.  Cool on baking sheets for 15 minutes.  Slide logs onto cutting board and cut diagonally into ¾” slices.  Return to backing sheets cut side down.  Bake turning biscotti over halfway through for 20 minutes or until dry.  Remove to wire racks to cool completely.

LINE baking sheets with waxes paper.

DIP biscotti halfway into chocolate coating, pushing mixture up with a spoon.  Shake off excess.  Place on prepared baking sheet.  Refrigerate for 10 minutes until chocolate is set.  Store in airtight containers in cool place or refrigerator.

FOR CHOCOLATE COATING:  MICROWAVE remaining morsels and 2 tbsp vegetable shortening in microwave-safe bowl on HIGH (100%) for 1 minute.  Stir.  Microwave in 10-second intervals, stirring until smooth.