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    You are in: Home / Italian / Chocolate-Almond Biscotti Recipe
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    Chocolate-Almond Biscotti

    1/3 Photos of Chocolate-Almond Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    johnvac52's Note:

    These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Lightly grease a cookie sheet and set aside.
    3. 3
      Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
    4. 4
      Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
    5. 5
      Beat in eggs and almond extract.
    6. 6
      Beat in as much of the flour as you can with mixer.
    7. 7
      By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
    8. 8
      On pieces of wax paper, shape dough into two 14 inch long rolls.
    9. 9
      Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
    10. 10
      Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
    11. 11
      Cool on cookie sheet for 1 hour.
    12. 12
      Cut each roll diagonally into 1/2 inch thick slices.
    13. 13
      Place slices, cut sides down, on ungreased cookie sheets.
    14. 14
      Bake 8 minutes.
    15. 15
      Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
    16. 16
      Remove from cookie sheets to wire racks.
    17. 17
      Cool completely.
    18. 18
      If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
    19. 19
      Add 1 teaspoon of shortening to each bowl.
    20. 20
      Microwave on high for 1 minute, stirring once; stir.
    21. 21
      If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
    22. 22
      Dip biscotti into mixtures or drizzle over tops.

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    Ratings & Reviews:

    • on November 19, 2008

      55

      4/11/2004: Fabulous! I've made these, oh, about a dozen times so far. I increase the almond extract to 1 1/2 tsp. Thanks for a great recipe. 11/19/2008: Once again, my favorite biscotti recipe. I switced to Hershey's special dark cocoa powder and I like them even better!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2005

      55

      BIG BISCOTTI! I may split the dough into 3 logs next time, but the taste is great. I did what emjay suggested with the chips and I chopped the chips smaller. I find that the biscotti cut easier with smaller chunks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2010

      55

      Wonderful biscotti. I didn't dip them as I like them plain. Great with chocolate, mint coffee.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Chocolate-Almond Biscotti

    Serving Size: 1 (33 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 125.3
     
    Calories from Fat 52
    41%
    Total Fat 5.8 g
    8%
    Saturated Fat 2.6 g
    13%
    Cholesterol 23.3 mg
    7%
    Sodium 89.8 mg
    3%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 8.5 g
    34%
    Protein 2.2 g
    4%

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