CHOCOLATE AND ALMOND BISCOTTI
Lots of chocolate chips make this biscotti irresistible.
Provided by C. Anderson
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h45m
Yield 18
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, Carbohydrate 34.6 g, Cholesterol 20.7 mg, Fat 12.4 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 78.2 mg, Sugar 20.6 g
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Seth Legate
[email protected]Overall, I really enjoyed these biscotti. They're a great snack or dessert.
Yessica Galicia
[email protected]These biscotti are a little dry, but they're still tasty.
ludra rana
[email protected]I made these biscotti for Christmas gifts and they were a big hit. Everyone loved them!
Emmanuel Vanawa
[email protected]These biscotti are perfect for dunking in coffee or tea.
MGBAKO CHIOMA
[email protected]I'm not a big fan of biscotti, but these ones are pretty good. They're not too hard and they have a nice flavor.
Nonzukiso Lingani
[email protected]The almonds in these biscotti are a nice touch. They add a little crunch and flavor.
Kemal Kem
[email protected]I tried this recipe with a different type of chocolate and it turned out great. I'm excited to experiment with other flavors next time.
Basanta Baduwal
[email protected]These biscotti are a little too sweet for my taste, but they're still good.
agrey oduor
[email protected]I've never made biscotti before, but this recipe was easy to follow and the results were amazing. I'll definitely be making these again.
Sucur S.
[email protected]I made these biscotti for a party and they were a huge hit! Everyone loved them.
Presentah Ptar
[email protected]These biscotti are delicious! They're crispy on the outside and chewy on the inside, with just the right amount of sweetness. The chocolate and almond flavors are perfectly balanced.