New York City Chefs Daily Recipe for 12/06/02 : Almond Chocolate Biscotti
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

  Almond Chocolate Biscotti recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/06/02 : Almond Chocolate Biscotti
"Almond Chocolate Biscotti"
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Arqua Restaurant
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1 cup whole blanched almonds, about 4 ounces
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup sugar
2 whole eggs, lightly beaten
2 tablespoons water
3 ounces semisweet chocolate coarsely chopped
1 egg white

Preheat the oven to 375 degrees.  Spread almonds on a cookie sheet and toast in the oven 5 to 7 minutes, until light brown, shaking the pan a few times.  Grind 1/3 of the nuts in a food processor, set aside in large bowl.  Chop remaining nuts coarsely and set aside in a small bowl.  Add flour, salt, and baking powder to the bowl of ground almonds.  Stir until well mixed.  Make a well in center. Add sugar, whole eggs, and water to the well. Using a fork, stir in flour gradually mixing egg mixture together to form a dough.  Knead dough with your hands 2 to 3 minutes while in the bowl.  Add chocolate to bowl and gently knead that in.  Divide dough into 2 pieces.  On a work surface that is floured roll each piece into 1/2 inch thick rope.  Place on a baking sheet.  In a small bowl, beat egg white with a fork until foamy.  Using a pastry brush, lightly brush each rope with egg white.  Bake 20 minutes, or until pale brown. Set oven to 275 degrees.  Using a spatula, remove each rope to a cutting board. Using a sharp knife, cut into 1 1/2 inch slices at a 45 degree angle. Return cookies to baking sheet and bake for 30 minutes, until dry and firm.  Let cookies cool before serving.  Store in an airtight container up to several weeks. Best served with coffee or a glass of wine for dipping. Makes about 2 dozen cookies.
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