Categories: Cookies

Ingredients

• 11/2 cups melted butter
• 1 cup cocoa powder (unsweetened)
• 21/2 cups brown sugar
• 5 large eggs, beaten
• 4 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 cup slivered almonds
• 6 cups flour (not sifted)

Directions

1. Preheat oven to 350 degrees F., rack in the middle position

2. Melt the butter and mix in the cocoa until it’s thoroughly blended. Stir in the brown sugar. Let it cool slightly and then mix in the beaten eggs. Add the soda, salt, and vanilla. Stir until well blended. Add the flour and slivered almonds, and mix thoroughly.

3. Pat the dough into free form loaves, one inch high, 5 or 6 inches long, and 3 inches wide. Place them on a greased cookie sheet and bake them at 350 degrees F. for 40 minutes.

4. Cool the loaves on the cookie sheets for approximately 5 minutes and then slice them (just like bread) into one-inch thick pieces with a sharp knife. (The end pieces don’t need more baking — save them to dunk in your coffee while the rest are baking.) Place them on their cut sides on the greased cookie sheets. Bake the slices an additional 5 minutes, flip them over to expose the other cut side and bake them for an additional 10 minutes. Let them cool on cookie sheet for 3 minutes and then remove them to a wire rack to complete cooling.

5. These are great dunking cookies. If you want to make them look like frosted biscotti, just dip the tops in melted chips, (I used milk chocolate,) set them on a piece of waxed paper, and refrigerate them to set the chocolate.

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