Chocolate Chip and Almond Biscotti (Maida Heatter) Recipe

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Chocolate Chip and Almond Biscotti (Maida Heatter)
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Ingredients
10
Count
Nutrition
661
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
  2. Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
  3. Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
  4. Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
  5. Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
  6. In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
  7. Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water—do not dry them—and press the dough into a round mound.
  8. With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
  9. Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
  10. Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
  11. Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
  12. Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
  13. Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 660.55 Kcal (2766 kJ)
Calories from fat 379.63 Kcal
% Daily Value*
Total Fat 42.18g 65%
Cholesterol 69.89mg 23%
Sodium 305.34mg 13%
Potassium 269.67mg 6%
Total Carbs 44.15g 15%
Sugars 33.39g 134%
Dietary Fiber 8.51g 34%
Protein 25.99g 52%
Vitamin C 7.2mg 12%
Vitamin A 0.8mg 26%
Iron 4.3mg 24%
Calcium 282.8mg 28%
Amount Per 100 g
Calories 447.19 Kcal (1872 kJ)
Calories from fat 257.01 Kcal
% Daily Value*
Total Fat 28.56g 65%
Cholesterol 47.31mg 23%
Sodium 206.71mg 13%
Potassium 182.56mg 6%
Total Carbs 29.89g 15%
Sugars 22.6g 134%
Dietary Fiber 5.76g 34%
Protein 17.59g 52%
Vitamin C 4.9mg 12%
Vitamin A 0.5mg 26%
Iron 2.9mg 24%
Calcium 191.5mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

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