Easy Like a Sunday Morning: Chocolate-Dipped Almond Biscotti.

This morning, I woke up slowly, warmly snuggled in my bed, wonderfully content and cozy. All of a sudden, my craving for breakfast — and an excessive amount of coffee — kicked in. Not a savory breakfast, which is my usual choice, but something sweet. Something with chocolate.

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I stayed in bed for another hour or so — because hey, that’s what Sundays are for — before I dragged myself out of bed and to the grocery store, armed with a recipe for almond biscotti.

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An hour and a half and two cups of coffee later, the biscotti was done and wonderful. I always thought that Sundays were for cuddling. Now I know that they’re for cuddling and biscotti.

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Ingredients: 1 c. toasted almonds / 2/3 c. sugar / 2 eggs / 1 tsp. almond extract / 1/2 tsp. vanilla extract / 1/4 tsp. salt / 1 tsp. baking powder / 1 3/4 c. flour / baking chocolate for melting

Directions: Preheat oven to 350˚. / In a mixer, beat sugar and eggs until thick. Then, add in the almond and vanilla extracts. / In a separate bowl, sift flour, baking powder and salt. / Add dry ingredients to the egg mixture and mix until combined. Fold in the almonds. / Place dough onto a greased baking sheet. (I recommend using parchment paper, too.) / Form dough into a log, approximately 3″ wide and 10″ long. / Bake for 25 minutes. / Remove from the oven and let cool for 10 minutes on a wire rack. / Reduce oven temperature to 325˚. / Cut the log into 1″ diagonal sections. / Place the biscotti, cut side down, on the baking sheet and bake for 8 minutes. / Turn biscotti over and bake for another 8 minutes. / Remove from the oven and let cool. / In the meantime, melt your baking chocolate in the microwave. / Dip one side of the biscotti into the melted chocolate, and place back on the baking sheet to harden. / Then, enjoy!

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