FABBY: Almond Biscotti with Coffee

 Here are my biscotti in a beautiful, "silver overlay glass" platter that we inherited from my Mil....Bill wrote about this unique pieces on his post: "Simply Vintage Table Setting".  This platter is Italian and an antique as it was my Mil's mother and she was born in 1894.

This tablecloth is from Spain and it's made of organza, I love using it on top of other linens, but today I chose to use it alone..

 This china set is one of my oldest too, maybe 28 years old, I have 16 place settings, I use it for lots of people when I serve  a buffet.

 The Italian-silver overlay glass platter...look at the silver, it has grape leaves and grapes, strawberries, flowers and leaves, a cherry plant with cherries...really a scrumptous job!

 My silver tea set I bought around 22 yrs. ago on one of our trips to the Big Apple. The cute butter dish is silver plated and it's not part of the silver tea set. The silver tea "samohbar"  was my Mil's too.

 The whole table setting.  The sterling tea spoons were my mother's, she gaved them to me because  they were used for her First Communion...they're 12.  My mom's is 81 and very well.

 A better shot of the whole table.

In Italy, "biscotti" refers to all kind of cookies, not just to the crunchy-twice baked  variety it implies on this side of the Atlantic.  Italians love duncking it in coffee, tea, or a dessert wine, such as, Vin Santo.  Now, my husband loves biscottis and so I make it for him quiet often, since it's his fav cookie ever!  Hubby and me usually have afternoon coffee at 4 pm with some cookies, a piece of home made bread, or in this case, his biscotti.  
Here is the recipe for the ones that might want to have it.

Almond Biscotti:

1/3 Cup butter
2 Cups all purpose flour
2/3 Cup sugar
2 eggs
2 tsps. baking powder
1 tsp. vanilla
1 1/2 Cups slivered almonds, finally chopped
1 egg yolk, (optional)
1 tablesp. milk, or water (optional)
1 Cup semi-sweet chocolate pieces
1 tablesp. shortening
PREP.:
In electric mixing bowl,  beat butter, for 30 sec. and  1 Cup of the flower, the sugar, 2 eggs, b.p. and vanilla; beat until combined.  Using a wooden spoon, or spatula, stir in remaining flouer and nuts.  Dvide dough in half.
Lightly grease a cookie sheet.  Shape each portion into a 9" log.  Place each one apart 4" on cookie sheet.
Flaten dough slightly bout 2" wide.  (shine it with an egg and milk wash, if you like...I don't bother) 
Bake at 375F. for 20-25 minutes...or until toothpick comes out clean.  Cool on wire rack for 1 hour.
With a serrated knife cut diagonally into 1/2" slices. Lay slices, cut size down, on ungreased cookie sheet.
Bake at 325F oven for 8 min.  Turn slices over; bake for 8 to 10  min more, til dry and crisp.  Transfer on wire rack and cool.
In a heavy small saucepan, heat choc.,  and shortening over low heat until melted; stir occasionlly.  Place cooled cookies  flat side up, on waxed paper.  Drizzel chocolate atop cookies, or dip into melted choc.  Let choc. set up.   (I don't do this cause hubby doesn't like it with the choc., I do, and it's  great with it)
I thank Marty for hosting this nice party, TTT  at:  htt://astrollthrulife.blogspot.com/