Chocolate Drizzled Almond Biscotti

Using your KitchenAid stand mixer, cream butter and sugar. Add eggs one at a time, blending between additions. Then add vanilla. Set aside.

Combine flour, baking powder and salt in a separate bowl. Add flour mixture a little at a time into the creamed ingredients.

Carefully stir in sliced almonds with a spoon or spatula.

Preheat oven to 375 F.

Using a spatula and your hands, spread and shape the dough into a 12×3 inch rectangle on a baking sheet. Brush the top of the dough with milk and sprinkle with the sugar.

Bake for 15-20 minutes, or until golden brown and firm. Remove from oven and reduce heat to 300 F.

Transfer the biscotti to a wire rack using a spatula and let it cool for 15 minutes. Then transfer it to a floured cutting board. Slice the biscotti diagonally into slices that are 1/2 inch thick.

Place slices cut side down on a baking sheet. Bake at 300 F for 10 minutes. Then turn over the slices and bake another 10 minutes. Then turn off the oven. Leave the biscotti in the oven with the door open to cool, or place them on a wire rack immediately depending on how hard you like them.

Once cool, melt the semi-sweet chocolate chips and butter over low heat in a saucepan, stirring occasionally. You can also melt it in the microwave for 30 seconds at a time (just make sure to stir between 30 second increments, and stop once it’s smooth and melted).

Place melted chocolate in a bag with a hole cut in the corner, or use an old honey tube. Drizzle melted chocolate over the biscotti.