CHOCOLATE AND ALMOND BISCOTTI RECIPE | ALLRECIPES
Lots of chocolate chips make this biscotti irresistible.
Provided by C. Anderson
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
- In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
- Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
- Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
- Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
- With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
- Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
- Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.
Nutrition Facts : Calories 260.6 calories, CarbohydrateContent 34.6 g, CholesterolContent 20.7 mg, FatContent 12.4 g, FiberContent 2.7 g, ProteinContent 5.6 g, SaturatedFatContent 4 g, SodiumContent 78.2 mg, SugarContent 20.6 g
CHOCOLATE-ALMOND BISCOTTI RECIPE - ITALIAN.FOOD.COM
These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 125.3, FatContent 5.8, SaturatedFatContent 2.6, CholesterolContent 23.4, SodiumContent 89.8, CarbohydrateContent 16.6, FiberContent 0.8, SugarContent 8.5, ProteinContent 2.2
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