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Chocolate Almond Biscotti

chef.tim.lee's picture
  All purpose flour 3 Cup (48 tbs)
  Unsweetened cocoa 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  Margarine 2⁄3 Cup (10.67 tbs), softened (Fleischmann'S)
  Egg beaters 3⁄4 Cup (12 tbs)
  Almond extract 1 Teaspoon
  Whole blanched almonds 1⁄2 Cup (8 tbs), toasted and coarsely chopped
  Powdered sugar glaze 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)

In medium bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, with electric mixer at medium speed, beat granulated sugar and margarine for 2 minutes or until creamy.
Add Egg Beaters and almond extract; beat well.
With electric mixer at low speed, gradually add flour mixture, beating just until blended; stir in almonds.
On lightly greased baking sheet, form dough into two (12 X 2 1/2-inch) logs.
Bake at 350°F for 25 to 30 minutes or until toothpick inserted in centers comes out clean.
Remove from sheet; cool on wire racks 15 minutes.
Using serrated knife, slice each log diagonally into 12 (1 -inch-thick) slices; place, cut-sides up, on same baking sheet.
Bake at 350°F for 12 to 15 minutes on each side or until cookies are crisp and edges are browned.
Remove from sheet; cool completely on wire rack.
Drizzle tops with Powdered Sugar Glaze.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 713 Calories from Fat 257

% Daily Value*

Total Fat 30 g46.9%

Saturated Fat 4.1 g20.6%

Trans Fat 0.3 g

Cholesterol 0 mg

Sodium 371.1 mg15.5%

Total Carbohydrates 100 g33.3%

Dietary Fiber 10.8 g43%

Sugars 37.2 g

Protein 16 g32.5%

Vitamin A 25% Vitamin C 0.04%

Calcium 17.4% Iron 22.4%

*Based on a 2000 Calorie diet


Chocolate Almond Biscotti Recipe