| 1 | Recipe by: dianna@mips.com |
| 2 | Toast almonds in shallow pan for 12 minutes. |
| 3 | Cool. |
| 4 | Reduce heat to 300 degrees. |
| 5 | Adjust racks to divide oven in thirds. |
| 6 | Line two cookie sheets with foil, shiny side up. |
| 7 | sift flour,cocoa,baking soda, salt and espresso powder together. |
| 8 | With heavy knife shred chocolate finely. |
| 9 | Place chocolate in food processor with metal blade. |
| 10 | Add ?cup of sifted ingredients and process for 20-30 secs till chocolate is fine. |
| 11 | in large bowl of elec. |
| 12 | Mixer beat eggs and extracts just to mix. |
| 13 | On low speed add chocolate mixture, remaining sifted ingredients, and sugar. |
| 14 | Beat to mix. |
| 15 | Will be very stiff. |
| 16 | Stir in almonds. |
| 17 | turn dough onto floured surface. |
| 18 | Form mound. |
| 19 | Cut in half. |
| 20 | Flour each half and form into sausage shape 12" long. |
| 21 | Place sausage shape on baking sheet diagonally. |
| 22 | bake two sheets at a time for 50 mins., reversing sheets top to bottom and front to back once to ensure even baking. |
| 23 | remove sheets from oven. |
| 24 | Let cool 10 minutes. |
| 25 | Transfer baked strips to cutting board.with serrated knife, cut strips on sharp angle into cookies ? wide. |
| 26 | carefully place cookies, cut side up, on cookie sheets and bake again at 300°F for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp. |
| 27 | turn off heat, open oven door and let them cool in oven. |
| 28 | Store in airtight cannisters. |
