Almond Raspberries Biscotti

• cup brown sugar↗3⁄4
• large eggs↗2
• egg white1
• teaspoon vanilla extract↗1
• teaspoon almond extract↗1⁄2
• teaspoons Grand Marnier or 2 teaspoons orange zest↗2
• cups all-purpose flour↗2 1⁄4
• teaspoons baking powder↗1 1⁄2
• teaspoon salt↗1⁄4
• cup dark chocolate chips↗1
• cup almonds, toasted↗1⁄2
• cup dried raspberries1⁄2

Step-by-step instructions

1. 1

   Preheat Oven to 325°F Grease and flour the baking sheet.

2. 2

   In a large bowl, combine sugar and eggs. Beat for 2 to 3 minutes, or until thick and pale yellow in color. Beat in vanilla extract, almond extract and grand mainier.

3. 3

   Combine flour, baking powder and salt. Stir into the egg mixture until just blend. Mix in Almond and raspberries.

4. 4

   Divide dough into 2 pieces. Form into long flat loaves and place them 2 inch apart from each other on baking sheet.

5. 5

   Combine egg white and water; brush on loaves. Bake in oven for 25 minutes. Cool on rack for 5 minutes.

6. 6

   Cut the loaves diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 8 minutes, turn over once, bake another 8 minutes.

7. 7

   Transfer to wire rack to cool.

8. 8

   Melt chocolate chips, stir until smooth. Dip each slice into the chocolate and let cool.