White Chocolate Almond Biscotti

Stir together sugar, melted butter, almond liqueur, and extracts in a large bowl, then stir in eggs, white chocolate chunks and toasted almonds. Stir in flour, baking powder, and salt until just combined.

Chill dough, covered, 30 minutes.

Preheat oven to 350°F with rack in middle. Using moistened hands, halve dough and form 2 (10-by 5-inch) loaves on an ungreased large baking sheet. Bake the loaves until pale golden, about 28 minutes.

Carefully transfer loaves to a rack and cool 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife.
Arrange biscotti slices, with a cut side down, on a clean baking sheet and bake until golden, 6 minutes, turn over and bake 6 minutes longer. Transfer to rack to cool completely.

Melt extra chocolate (you can melt it in the microwave, in 30 second intervals, but make sure to stir between intervals to make sure the chocolate doesn’t scorch – stop heating when it’s melted and smooth) and drizzle over cookies or dip cookies in chocolate! I find it is easiest to melt chocolate in a large zip lock back in the microwave. Once melted, snip off a tiny corner (you can always go bigger!), then drizzle over biscotti on drying rack. Make sure to place the rack over a cookie sheet to contain the mess. Have fun with decorating.

Biscotti improve in flavor if made 1 to 2 days ahead of consumption. Keep in an airtight container at room temperature.