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Chocolate Almond Biscotti
Chocolate Almond Biscotti
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Cookies, Desserts
Ingredients List
- 1/2 c Nuts, almond
- 2 c Flour, all purpose
- 1 c Granulated sugar
- 1/4 c Unsweetened cocoa powder
- 1 ts Baking soda
- 1/2 ts Salt
- 1/4 c Chocolate chips
- 2 Large eggs
- 2 Egg whites
- 2 ts Grated orange zest
- 1 ts Vanilla extract
- 1 Egg white w/ 1 ts water
Directions
Preheat oven to 350F. Have a cookie tray prepared, use cooking spray. Mix
all the dry ingredients in a large bowl, stir in chocolate chips.Whisk
together all the wet ingredients but the one egg white w/ water. Using a
wooden spoon mix the wet into the dry ingredients. Add the nuts at this
phase also.
Divide dough in half. Roll out a 14 inch log. Make another using the other
half of the dough. Place on prepared cookie sheet.
Make sure there is plenty of space between each log, these will spread a
good deal. Flatten the logs, and brush on the egg white/water mixture.
Bake for 25 mins. let cool on the baking sheet, then transfer to a surface
where you can cut the biscotti, at 45 degree angle, then return to baking
sheet with each biscotti standing on a cut side. Bake another 7 mins. then
turn all over onto other cut side and bake an additional 7 mins. Cool
completely, then store in air tight containers for up to 10 days,
all the dry ingredients in a large bowl, stir in chocolate chips.Whisk
together all the wet ingredients but the one egg white w/ water. Using a
wooden spoon mix the wet into the dry ingredients. Add the nuts at this
phase also.
Divide dough in half. Roll out a 14 inch log. Make another using the other
half of the dough. Place on prepared cookie sheet.
Make sure there is plenty of space between each log, these will spread a
good deal. Flatten the logs, and brush on the egg white/water mixture.
Bake for 25 mins. let cool on the baking sheet, then transfer to a surface
where you can cut the biscotti, at 45 degree angle, then return to baking
sheet with each biscotti standing on a cut side. Bake another 7 mins. then
turn all over onto other cut side and bake an additional 7 mins. Cool
completely, then store in air tight containers for up to 10 days,
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