1/2 cup butter, softened
1 1/4 cup sugar
1 tsp almond extract
2 1/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup sliced almonds
1 cup chocolate chips
1 tbsp shortening
Preheat oven to 350F. In a mixing bowl, beat together butter and sugar until smoothly blended. Add eggs and almond extract, beat again until smooth. In another bowl, sift together flour, cocoa, baking powder and salt. Blend into butter mixture until smooth. Stir almonds into dough. Divide dough in half and shape into 2 logs, about 11 inches long. Place on greased cookie sheet and bake for 30 minutes. Remove from oven and cool for about 10 minutes. Use a serrated knife to make 1/2 inch slices. Place slices back on sheet, and bake for another 6 minutes. Flip slices over and bake for 6 minutes more. Remove from oven and cool on wire rack.
Make chocolate glaze: Mix chocolate chips and shortening in a microwave-safe bowl. Heat for 1 minutes on high in the microwave. Stir until mixed and smooth. Drizzel glaze over biscotti.
Cream together shortening and brown sugar Beat in egg yolk and.
vanilla Stir in flour, baking powder and salt Combine 1 egg white
and 1 tsp. water. Shape dough into 1″ balls. Dip in egg white
mixture and roll in 2 cups finely chopped pecans. Place on greased
baking sheets. Make indentation in center of each ball with thumb.
Fill each with a few butterscotch Chips. Bake 375 degrees for
10-12 minutes. Yield 5 dozen
Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.