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Chocolate Almond Biscotti

chef.tim.lee's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Snack
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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