ALMOND FLOUR CHOCOLATE BISCOTTI RECIPE RECIPES

CHOCOLATE CHIP-ALMOND BISCOTTI RECIPE | EATINGWELL

Chocolate Chip-Almond Biscotti Recipe | EatingWell image

Studded with chocolate and nuts, these crisp cookies are sure to entice bake sale patrons. Help buyers gauge how to fit this treat into a diabetes-friendly meal plan by labeling each pack with the calorie and carb count per cookie.

Provided by Diabetic Living Magazine

Total Time 1 hours 15 minutes

Number Of Ingredients 11

Ingredients

? teaspoon canola oil
1?¼ cups whole-wheat flour
½ cup all-purpose flour
½ cup sugar (see Tip)
1 teaspoon baking powder
½ teaspoon salt
¾ cup miniature semisweet chocolate pieces
½ cup chopped or sliced almonds
½ refrigerated or frozen egg product, thawed
2 tablespoons butter, melted
1 teaspoon almond extract

Steps:

Preheat oven to 325 degrees F. Lightly grease a large cookie sheet with the canola oil or line with parchment paper; set aside. In a large bowl combine flours, sugar, baking powder and salt. Stir in chocolate pieces and almonds. Make a well in the center of the flour mixture; set aside.
In a small bowl whisk together egg, butter and almond extract. Pour egg mixture into the well in flour mixture; stir to combine. Using your hands, gently knead dough until it comes together. Divide in half.
On a lightly floured surface, roll each dough half into a 10-inch-long log. Place logs on prepared cookie sheet about 3 inches apart. Flatten each log so it is about 2 inches wide; press in short ends to make even. Bake 25 to 30 minutes or until firm and lightly browned.
Cool completely on the baking sheet. Transfer to a cutting board. Using a serrated knife, cut each log diagonally into 15 slices, each about 1/2-inch thick. Place slices, cut sides down, on the same cookie sheet. Bake in the 325 degrees F oven 10 minutes. Turn slices over. Bake 10 minutes more. Transfer to a wire rack; cool completely.

Nutrition Facts : Calories 84.5 calories, CarbohydrateContent 12.8 g, CholesterolContent 2 mg, FatContent 3.3 g, FiberContent 0.8 g, ProteinContent 1.8 g, SaturatedFatContent 1.6 g, SodiumContent 69.9 mg, SugarContent 6.7 g

ALMOND CHOCOLATE BISCOTTI RECIPE: HOW TO MAKE IT

Almond Chocolate Biscotti Recipe: How to Make It image

My neighbors look forward to getting my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield about 3-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 package chocolate cake mix (regular size)
1 cup all-purpose flour
1/2 cup butter, melted
2 large eggs, room temperature
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 cup white baking chips
1 tablespoon shortening

Steps:

Preheat oven to 350°. In a large bowl, beat cake mix, flour, butter, eggs, chocolate syrup and extracts until well blended. Stir in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12x2-in. log., Bake 30-35 minutes or until firm to the touch. Carefully remove to wire racks; cool 20 minutes., Transfer baked logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheets, cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers.
Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle with baking chip mixture as directed.

Nutrition Facts : Calories 126 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 17g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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