Serves: 5
Preheat the oven to 350°F. In a large bowl, cream the butter, eggs, and vanilla with an electric mixer set on low speed. Add the contents of the jar, and mix until well combined. Stir in the almonds. Gather the mixture into a ball and knead to form a moist cookie dough. Divide in half. Shape each half into a 12-inch log, 1/2 inch high and 11/2 inches wide. Place on greased baking sheet, and bake for 20 minutes. Remove from oven, and cool for 5 minutes. Cut logs diagonally into 1/2-inch slices, and arrange on baking sheet cut side down. Return to oven for 15 minutes to dry slightly. Cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.
This _Chocolate Biscotti recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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