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Chocolata Biscotti Prep Time: 15 minutes | Baking Time: 60 minutes | Makes: 36 biscotti | Freezing: excellent Biscotti 1 cup (250 mL) granulated sugar 1 cup (250 mL) Crisco ® Vegetable or Canola Oil 4 eggs 2 tsp (10 mL) pure vanilla extract 4 cups (1 L) Robin Hood ® All Purpose Flour 2 tsp (10 mL) baking powder ½ tsp (2 mL) salt ¾ cup (175 mL) Chipits ® Milk Chocolate Chips ¾ cup (175 mL) Chipits ® Semi-Sweet Chocolate Chips ¾ cup (175 mL) slivered almonds, toasted (optional) Drizzle 1 cup (250 mL) Chipits ® Semi-Sweet Chocolate Chips, melted ¾ cup (175 mL) Chipits ® Milk Chocolate Chips, melted 1. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper. 2. Biscotti: In a large bowl, beat sugar, oil, eggs and vanilla until combined. In a separate bowl, combine next 3 ingredients and gradually add to egg mixture. Beat until smooth. Add chocolate chips and almonds. Mix until combined. 3. On a lightly floured surface, halve dough. Shape each half into a log, approximately 14" x 2" (36 cm x 5 cm). Place on prepared baking sheet, leaving a 3" (7.6 cm) space between the 2 logs as the dough will spread. 4. Bake in preheated oven for 30 minutes or until lightly browned. Remove from oven and cool for 10 minutes. 5. Reduce oven to 300ºF (149ºC). 6. Slice each log on the diagonal, into ¾" (1.9 cm) slices. Place on parchment lined cookie sheets cut side up. Bake for 30 minutes, turning biscotti over after 15 minutes. Cool. 7. Drizzle: Using both chocolates together or separately, drizzle or dip biscotti with melted chocolates. Tips: • To toast almonds, preheat oven to 350°F (180°C). Place almonds on a baking sheet and bake 10 minutes until lightly golden. These can be baked in advance and stored in a freezer-proof container for up to 3 months in the freezer. • Dunk these into a cup of Folgers ® Black Silk Coffee for a bold, yet smooth finish to your afternoon break....Bellissimo! Dip, drizzle or plunge: These chocolatey afternoon delights will please any guest. 8

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