DESSERT--chocolate biscotti, orange sorbet & campari

I am still playing around with the orange sorbet I made the other day.  And I am still using it to top off a drink.  This time, instead of the classic cocktail of Campari and orange juice, I poured Campari into a glass  along with ice cold club soda and finished it off with scoops of homemade orange sorbet.  That was served with Double Chocolate Almond Biscotti... and that was our dessert.

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                           DOUBLE CHOCOLATE ALMOND BISCOTTI
                                       Gourmet Magazine, December 1994

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 cup slivered almonds
• 3/4 cup semisweet chocolate chips
• Confectioners' sugar
1.  Preheat the oven to 350˚F and butter and flour a large baking sheet, or cover with a sheet of parchment paper.
2.  In a bowl, whisk together flour, cocoa powder, baking soda and salt.  In another bowl with an electric mixer, beat together butter and sugar until light and fluffy.  Add eggs and beat until combined well.  Stir in flour mixture to form a stiff dough.  Stir in the almonds and chocolate chips.
3.  On prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12-inches long and 2-inches wide, and dust with Confectioners' sugar.  Bake logs for 35 minutes, or until slightly firm to the touch.  Cool biscotti on baking sheet 5 minutes.
4.  On a cutting board cut biscotti diagonally into 3/4-inch slices.  Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.  Cool biscotti on a rack.  Biscotti keep in an airtight container one week, and frozen one month.