clearly

Feb. 17, 2007 - Clearly ...
after re-reading the last entry, noting all the spelliing/grammar/lack of clarity errors ... I'm not taking this new-found individuality in my son all that well. So ... today, we'll take a different path. I'll post a recipe. It's in the works as we "speak" ... and I'll let you know if it's good or not.
In direct contrast to the question posed by Queenofthehill I'm fairly certain it speaks volumes about the day when your first thought upon rising is 'I think I want chocolate" for breakfast. Especially since normally chocolate pales in comparision to all things considered to be a Saturday morning breakfast tradition. And it has nothing to do with the normal cycles one might associate with salty/sweet needs (and yes, when they strike ... I do consider them needs not wants ... if only for my family and not myself).
If the tone of this is a bit surly, please forgive me and read into it all the sarcasm I intend. I have yet to figure out exactly how to communicate that accurately!
This time next week, I'll be preparing for the Beth Moore simulcast ... there are better days on the horizon.
Prep Time: 35 min ; Start to Finish: 2 hr 40 min
40 cookies Nutrition Information
Nutty Chocolate Chip Biscotti

Makes:
Wow! Coffee shop biscotti made with refrigerated cookie dough!

1
roll (16.5 oz) Pillsbury® Create 'n Bake™ refrigerated chocolate chip cookies
1 1/2
teaspoons vanilla
1/2
teaspoon rum extract
1 1/2
cups chopped almonds, hazelnuts (filberts) or pecans, lightly toasted*
1
cup semisweet chocolate chips
1 .
Heat oven to 350°F. Grease with shortening and flour large cookie sheet. In large bowl, break up cookie dough. Sprinkle vanilla and rum extract over dough; mix well. Stir toasted almonds into dough.
2 .
Divide dough into 4 equal portions; shape each into 8x1-inch log. On cookie sheet, place logs 3 inches apart; flatten each log until about 1 1/2 inches wide.
3 .
Bake 15 to 20 minutes or until golden brown. Cool 15 minutes. Reduce oven temperature to 200°F.
4 .
With serrated knife, carefully cut each log into 10 (3/4-inch) slices. On same cookie sheet, place slices, cut side down.
5 .
Return to oven; bake 1 hour. Remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes. Meanwhile, in small microwavable bowl, place chocolate chips. Microwave on High 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds.
6 .
Line cookie sheet with waxed paper. Dip 1/4 of each cookie into melted chocolate; place on cookie sheet. Refrigerate until chocolate is set, about 10 minutes.

*To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwavable pie pan; microwave on High 4 to 7 minutes, stirring frequently, until golden brown.High Altitude (3500-6500 ft):Add 1/4 cup all-purpose flour to cookie dough in bowl.