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Source: America's Favorite Food Associations

Chocolate Almond Biscotti
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Serves: 3 1/2 dozen
Prep Time: 5 minutes
Cook Time: 60 minutes
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3 large eggs
2 orange peel, grated
1 Teaspoon vanilla extract
1/2 Teaspoon almond extract
1 3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup sugar
1 Teaspoon baking soda
1/4 Teaspoon salt
3/4 cup toasted almonds

Heat oven to 300 degrees. Coat a large baking sheet with vegetable cooking spray or cover with baking parchment. In bowl whisk eggs, orange peel, vanilla extract, and almond extract. In large mixer bowl combine flour, cocoa, sugar, baking soda and salt. Add egg mixture; mix just until blended. Mix in almonds. Divide dough in half. Form each half into a log about 12 inches long, 1 1/2 inches wide and 1/2 inch thick. Bake in center of oven about 50 minutes until set and crisp around the edges. Remove to rack to cool 5 minutes. Reduce oven heat to 275 degrees. Place logs on cutting board and with a serrated knife slice on the diagonal 1/2 inch thick. Lay slices flat on baking sheets, spacing slightly apart. Return to oven until dry and lightly toasted, 20 to 25 minutes, turning once. Place on racks to cool completely. Store in airtight container.

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