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Dessert
Italian
4 servings
1 hour
55 minutes
1 cup semi-sweet chocolate chips
¼ cup unsalted butter
1 cup dried strawberries, chopped
1 teaspoon vanilla extract
1 tablespoon brandy
1 cup sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon brandy
2½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon baking powder
3 eggs
1 cup granulated sugar
⅛ teaspoon salt
1 cup almonds, slivered or chopped
Preheat oven to 350F. Melt chocolate chips and butter together in the microwave or in a double boiler over low heat. Set aside to cool. Line two baking sheets with parchment paper.
In a small bowl, soak strawberries in vanilla and brandy. Sift together flour, cocoa, and baking powder. In a large bowl, add eggs and beat well. Combine sugar and salt with eggs. Stir in melted, cooled chocolate until well blended. Add strawberries and extract mixture. Next, fold in flour mixture. Dough will be stiff.
Divide dough in half. Begin shaping one half into a log, then place directly on parchment lined cookie sheet. Continue to shape dough into a log measuring about 2½ inches wide and 15 inches long. You may need to position the log diagonally. Repeat with the second half of dough and place on second prepared cookie sheet.
Bake for 35 minutes, or until a toothpick inserted in center comes our clean. Leave cookies on parchment and cool logs on wire racks. Once cooled, carefully remove cookie log from parchment and place on cutting board. With a serrated knife, cut each log into diagonal ⅓ inch to ½ inch thick slices. Return slices to cookie sheets and bake 10 minutes. Turn slices over and bake additional 10 minutes until crisp and dry. Cool on wire rack.
