Chocolate-Almond Biscotti

"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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photo by Kathy photo by Kathy
photo by Kathy
photo by Kathy photo by Kathy
photo by Kathy photo by Kathy
Ready In:
1hr 20mins
Ingredients:
13
Serves:
48
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ingredients

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directions

  • 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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Reviews

  1. 4/11/2004: Fabulous! I've made these, oh, about a dozen times so far. I increase the almond extract to 1 1/2 tsp. Thanks for a great recipe. 11/19/2008: Once again, my favorite biscotti recipe. I switced to Hershey's special dark cocoa powder and I like them even better!
     
  2. BIG BISCOTTI! I may split the dough into 3 logs next time, but the taste is great. I did what emjay suggested with the chips and I chopped the chips smaller. I find that the biscotti cut easier with smaller chunks.
     
  3. Wonderful biscotti. I didn't dip them as I like them plain. Great with chocolate, mint coffee.
     
  4. I've been making this biscotti for several years and it is my absolute favorite. I love the taste and the nice big batch that it makes. I use milk chocolate chips instead of semi-sweet.
     
  5. I was looking for a chocolate almond biscotti recipe and I found it. I normally make the anise biscotti, but wanted to try something different. Thanks for a great recipe. I highly recommend it.
     
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RECIPE SUBMITTED BY

I Started cooking in order to avoid starvation in college. I am by no means a gourmet cook, but I do enjoy messing around in the kitchen.
 
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