White Chocolate Almond Boozy Biscotti

I made Biscotti for the first time last year, I was going to my first ever cookie exchange and was intimidated because I really don't love baking cookies at 6,739 feet above sea level.  They never quite turn out right for me (let's be real, I don't really take my chances on cookies very often).  I decided to make biscotti, since they are 'supposed' to be toasty and dry, ha!  Well, they turned out great, they are time consuming, but easy to make and they are welcomed at a cookies exchange party because 1.  they don't contain 5 cups of sugar and 2.  You're supposed to eat them for breakfast!  Score!

Well, I'm back again this year and have even made my own recipe, based on this one here for those who are altitudinally (not a word) challenged ; )  They are delicious, go perfect with chai tea and aren't unbearably dry or crisp, you can easily eat these by the handful... like my husband did ; )

White Chocolate Almond Biscotti

• 1 cup Sugar
• 1 stick Unsalted Butter, melted
• 3 Tablespoons Disaronno Or Other Almond Liqueur
• 2 teaspoons Pure Almond Extract
• 2 teaspoons Pure Vanilla Extract
• 1 cup Sliced Almonds, Lightly Toasted
• ½ cups White Chocolate Chunks
• 3 whole Large Eggs
• 2-¾ cups All-purpose Flour
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt (generous)
• 10 ounces, weight Extra Chocolate For Decorating, Use Any Kind You Like!

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 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, with a cut side down, on a clean baking sheet and bake until golden, 6 minutes, turn over and bake 6 minutes. Transfer to rack to cool completely.

Melt extra chocolate 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, snip off a *tiny* corner (you can always go bigger!), then drizzle over biscotti on drying rack, placed over a cookie sheet to contain the mess. Have fun with decorating ; )

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

Enjoy!