Strictly Saturday: Chocolate Almond Biscotti for Mother's Day

With Mother's Day coming up we want to be sure to have something that has both a little sophistication and lot of charm.  

Biscotti is a popular pastry with our young and older coffee or tea drinking crowds so that just might include your mother, sister, daughter or some special woman in your life. 

Originating in Italy, biscotti came from the Italian word biscotto which means twice baked because these little cakes are baked twice to make them dry which can be stored longer.  

My favorite biscotti is chocolate almond.  

These are as all biscotti I have ever eaten....dry and not terrible sweet.  If that does not appeal to you maybe you would prefer the Brownie Layer Torte for Mother's Day.

To make Biscotti mix together

• 1 cup white sugar
• 1/4 cup butter, softened
• 1/4 cup olive oil

Add

• 1 teaspoon almond extract
• 3 eggs

Sift together before adding to above mixture:

• 2 1/4 cups all-purpose flour
• 1 1/4 cups unsweetened cocoa powder
• 2 teaspoons baking powder

Add:

• 1 (5 ounce) milk chocolate candy bar, chopped 

Optional:
1/2  cup chopped almonds

Preheat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, cream together the sugar, butter and olive oil until smooth. Stir in the almond extract and eggs. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.

Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
Roll dough in chopped almonds if desired.  

 Bake in the preheated oven for 20 to 25 minutes, or until firm. 

Cool on sheets for 15 minutes before removing to wire racks to cool completely. 

Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container. 

*Drizzle with melted chocolate chips, almond bark or Wilton's candy melts. 

Be creative.  

You can use sprinkles if you want.