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Tuesday, April 16, 2013

Chocolate Almond Biscotti


This was a pretty simple recipe, but I wasn't happy with the way these turned out.  The trick with biscotti is to cook them long enough to get crunchy.  If you try this, trust yourself and let them bake!!

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 3/4 teaspoon vanilla extract
  • 2/3 cup whole almonds, toasted
  • 1/3 cup chocolate chips

Directions

In a standing mixer with a paddle attachment combine flour, sugar, cocoa powderbaking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.


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