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Brownie Alpine Biscotti Recipe

Brownie Alpine Biscotti Recipe photo by Taste of Home

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"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look.

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Brownie Alpine Biscotti Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 15 Servings

25 40 65

Ingredients

1 package fudge brownie mix (13-inch x 9-inch size)
3/4 cup ground almonds
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1 egg plus 3 egg whites
1 teaspoon almond extract
1/4 cup sliced almonds, optional
3 ounces white baking chocolate, optional

Directions

In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.
Divide dough into thirds. On a greased baking sheet, shape each portion into a 7x3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm.
Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 228 calories, 8 g fat (2 g saturated fat), 16 mg cholesterol, 182 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Brownie Alpine Biscotti in Quick Cooking November/December 1998, p15

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Brownie Alpine Biscotti

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Reviewed on Dec. 06, 2012 by mebolen

I made these as gifts for Christmas last year. I do remember having to add some extra flour to get them into the loaf shapes for baking. The beauty of this recipe is starting with a packaged brownie mix. What a time saver! Everyone I gave them to said they loved them. If I have time this year, I'll make them again and keep them for me and my husband!

Reviewed on Nov. 07, 2012 by cmroot

Thanks to the feedback of previous posts I added 3/4 cut flour instead of 1/2 cup. This resulted in the ideal consistency and the result was delicious biscotti. They tasted and looked better then most I have had from my local cafe!

Reviewed on Jan. 16, 2012 by Vitti

Too hard, not what I had hoped for

Reviewed on Dec. 19, 2011 by battbet

There appears to be a mistake in this recipe. It needs more flour because the batter was very wet and sticky. Even after refrigerating the dough, it was not possible to shape the dough.