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The last day of school before break, we have our annual Christmas Breakfast. Everyone brings something and the men cook the eggs, pancakes and meat. Thank goodness for the family consumer science room. All teachers, retired, current and new mingled across several classrooms as we enjoy our early bird time before the students arrive. Last year I made two quiches, but didn’t have time to heat them in the morning and each person had to heat up their individual slices. This year I decided to make biscotti.

I looked through several biscotti recipes and improvised with the ingredients that I had on hand.

6 Tbs. fresh whipped heavy cream, 1 c. sugar, 1 egg, 1 egg yolk, 2 tsp. almond extract, 2 c. flour, 1 tsp. baking powder, 1/4 tsp, salt, 1/2 c. dark chocolate chips, 1/2 c. almond pieces, 1 beaten egg

In a medium bowl, cream together whipped heavy cream, sugar, egg, egg yolk and almond extract together. In a small mix together flour, salt and baking powder. Slowly mix dry ingredients into wet mixture. Stir in chocolate chips and almond bits. Roll dough on a floured surface and separate into two balls. Roll each ball out into logs and place on parchment paper lined baking tray. Pat logs to flatten and then brush beaten egg on tops and sides. Bake for 30 minutes at 325°F, let cool for 15 minutes and slice diagonally. Bake for 10 minutes more.  Decorate and serve.

Almond Biscotti

Almond Biscotti

*Drizzle melted dark chocolate on top or dip into chocolate (I dipped the tops of half my biscotti).

Check out Riotflower’s biscotti.