RECIPE FOR ALMOND BISCOTTI RECIPES

Name: Almond Biscotti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 dozen.
Ingredients: 1/2 cup butter, softened; 1-1/4 cups sugar, divided; 3 large eggs, room temperature; 1 teaspoon anise extract; 2 cups all-purpose flour; 2 teaspoons baking powder; Dash salt; 1/2 cup chopped almonds; 2 teaspoons 2% milk

ALMOND BISCOTTI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Almond Biscotti Recipe: How to Make It - Taste of Home image

I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar, divided
3 large eggs, room temperature
1 teaspoon anise extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons 2% milk

Steps:

In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 207 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 129mg sodium, CarbohydrateContent 29g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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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I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
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