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Chocolate Almond Biscotti

Total Time

Prep: 30 min. Bake: 50 min. + cooling

Makes

13 cookies

“During college, I came across a chocolate biscotti recipe and played around with it until I came up with this one,” relates Lori Hinze of McCook, Nebraska. “It’s great with tea or coffee for dunking.”
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Ingredients

  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 large 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 all-purpose flour
  • 2 tablespoons baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup slivered almonds, toasted
  • 3 ounces white baking chocolate, melted

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.

Nutrition Facts

1 each: 190 calories, 9g fat (4g saturated fat), 37mg cholesterol, 142mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein.

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