Almond Raspberries Biscotti

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Low fat version of the classic drunking cookies. Original recipe from Bon Appétit.

Ingredients Nutrition

Directions

  1. Preheat Oven to 325°F Grease and flour the baking sheet.
  2. In a large bowl, combine sugar and eggs. Beat for 2 to 3 minutes, or until thick and pale yellow in color. Beat in vanilla extract, almond extract and grand mainier.
  3. Combine flour, baking powder and salt. Stir into the egg mixture until just blend. Mix in Almond and raspberries.
  4. Divide dough into 2 pieces. Form into long flat loaves and place them 2 inch apart from each other on baking sheet.
  5. Combine egg white and water; brush on loaves. Bake in oven for 25 minutes. Cool on rack for 5 minutes.
  6. Cut the loaves diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 8 minutes, turn over once, bake another 8 minutes.
  7. Transfer to wire rack to cool.
  8. Melt chocolate chips, stir until smooth. Dip each slice into the chocolate and let cool.

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