Almond Raspberries Biscotti

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READY IN: 1hr 10mins
SERVES: 42
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven to 325°F Grease and flour the baking sheet.
  • 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.
  • Combine flour, baking powder and salt. Stir into the egg mixture until just blend. Mix in Almond and raspberries.
  • Divide dough into 2 pieces. Form into long flat loaves and place them 2 inch apart from each other on baking sheet.
  • Combine egg white and water; brush on loaves. Bake in oven for 25 minutes. Cool on rack for 5 minutes.
  • 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.
  • Transfer to wire rack to cool.
  • Melt chocolate chips, stir until smooth. Dip each slice into the chocolate and let cool.
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