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Chocolate-Almond Biscotti

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These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.

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Chocolate-Almond Biscotti


Ingredients Needed For Chocolate-Almond Biscotti
* 1 1/2 cups sliced almonds, toasted,divided
* 1 cup butter, softened
* 2 cups Sugar
* 2/3 cup cocoa
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 eggs
* 1 teaspoon almond extract
* 3 1/2 cups all-purpose flour
* 1/2 cup semi-sweet chocolate chips (optional)
* 1/2 cup white chocolate chips (optional)
* 2 teaspoons shortening (optional)


Directions To Prepare Chocolate-Almond Biscotti
* Preheat oven to 350 degrees.
* Lightly grease a cookie sheet and set aside.
* Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
* Beat butter in large bowl for 30 seconds, then add Sugar, cocoa, baking powder, baking soda and salt; beat until combined.
* Beat in eggs and almond extract.
* Beat in as much of the flour as you can with mixer.
* By hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
* On pieces of wax paper, shape dough into two 14 inch long rolls.
* Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
* Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
* Cool on cookie sheet for 1 hour.
* Cut each roll diagonally into 1/2 inch thick slices.
* Place slices, cut sides down, on ungreased cookie sheets.
* Bake 8 minutes.
* Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
* Remove from cookie sheets to wire racks.
* Cool completely.
* If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
* Add 1 teaspoon of shortening to each bowl.
* Microwave on high for 1 minute, stirring once; stir.
* If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
* Dip biscotti into mixtures or drizzle over tops.



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Saturday, August 19, 2017, 2:42 pm


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