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Ingredients:
1 slivered toasted almonds
3 egg
1 1/2 Can(s) almond flavoring
1/4 Ounce(s) vanilla extract
163/1250 Pound(s) softened butter
163/625 Pound(s) sugar
417/10000 Ounce(s) salt
27/10000 Pound(s) baking soda
1/4 Ounce(s) baking powder
2 Ounce(s) cocoa powder
1 27/625 Pound(s) flour
1 Package(s) chocolate chips
Directions: Microwave 1 cup chocolate chips in small, microwave-safe bowl on high power 1 minute. Stir. Microwave an 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 and almond extract in mixer bowl until crumbly. Add eggs, one at a time, beating well after each. Beat in melted chocolate. Gradually beat in flour mixture. Stir in almonds. Chill for 15 minutes or until firm. Shape dough with floured hands into 2 loaves (3 inches wide by 1 inch high) on 1 large or 2 small greased baking sheets. Bake in preheated 325 oven for 40-50 minutes or until firm. Let stand 15 minutes. Cut into 3/4 inch thick slices; turn slices on their sides. Bake for 10 minutes on each side or until dry. Remove to wire racks to cool completely. If desired, dip each biscotti halfway into chocolate coating, pushing mixture up onto cookie with a spatula; shake off excess Place on waxed paper lined baking sheets. Chill for 10 minutes or until chocolate is set. Store in airtight containers in cool place or chill.
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Chocolate Coating
1 Ounce(s) shortening
1 Package(s) chocolate chips
Directions:
Microwave chocolate chips and shortening in microwave safe bowl on high pwer for 1 minute. Stir. Microwave at additional 10-20 second intervals, stirring until smooth.

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