Chocolate Almond Biscotti |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 13 |
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âDuring college, I came across a chocolate biscotti recipe and played around with it until I came up with this one,â relates Lori Hinze of McCook, Nebraska. âItâs great with tea or coffee for dunking.â Ingredients:
1/4 cup butter, softened |
2/3 cup sugar |
1 egg |
2 tablespoons beaten egg |
1 ounce semisweet chocolate, melted and cooled |
1/2 teaspoon instant coffee granules |
1/2 teaspoon hot water |
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup slivered almonds, toasted |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture.
2. Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes.
3. Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool.
4. Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container. Yield: 13 cookies.
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