Makes 20 cookies.
Dough:
3 T canola oil
2 eggs
1/2 t almond extract
1/4 C sugar
1/4 C brown sugar
2 C all-purpose white flour
1 t baking powder
1 1/4 C slivered almonds, chopped, divided
Frosting:
3/4 C semisweet chocolate chips
1 T butter (optional)
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Dough: Preheat oven to 375 degrees.
In large bowl, whisk together oil, eggs and almond extract until fluffy. Stir in sugars; beat until well blended.
In separate mixing bowl, combine flour and baking powder. Gradually blend into egg mixture. Fold in 1 C almonds.
On lightly floured surface, divide dough in half to form 2 narrow logs about 12″ long. Place logs on lightly oiled baking sheet; pat down slightly until logs are about 2″ wide. Bake until firm and lightly browned, about 15 minutes.
Remove logs from oven; let cool to room temperature. Slice logs on diagonal into 3/4″-thick slices. Place slices cut-side down on baking sheet. Reduce oven temperature to 325 degrees; bake about 8 minutes. Flip biscotti; bake until crisp, about 4 to 7 minutes. Remove from oven; cool on racks to room temperature.
Frosting: Combine frosting ingredients in top of double boiler. Over very low heat, stir constantly until melted and smooth. Alternatively, microwave until melted on high. Keep warm until ready to use.
Spread chocolate frosting over 1 side of biscotti. Sprinkle remaining almonds over tops; press into frosting.
