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It’s Cookie Time (Woot Woot!)

Who doesn’t love the scent of freshly baked cookies?! I mean really, who?! Since its kind of that time of year when we can all forget about our thighs if only for a few fleeting weeks (no bathing suit happening here anytime soon!) I decided to have a handful of my girls over to roll up our sleeves and make use of my new giant kitchen island. I mean whats the point of having a huge granite slab in the middle of a room if not to roll out some killer dough?! We might have been overly ambitious trying to make four types of cookies but it was a gallant effort. The end result was an afternoon of giggles, wine, lots of icing and a great biscotti recipe!


Chocolate Almond Biscotti

*okay so minor side note that this is not the exact recipe we used. The one used was WAY to long to write out but this one is so similar I had to include. The only major difference was that ours did not have an egg wash which in retrospect might have made them even better!
Ingredients:
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon
baking soda
1/4 teaspoon
salt
2 eggs
2 egg whites
3/4 teaspoon
vanilla extract
2/3 cup whole almonds, toasted
1/3 cup
chocolate chips
Directions:
In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.

On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

For extra fun drizzle or dip ends in melted white chocolate. I definitely would next time!

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