Brownie Alpine Biscotti Recipe

Brownie Alpine Biscotti Recipe Brownie Alpine Biscotti Recipe photo by Taste of Home Rating 4

"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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Reviews for Brownie Alpine Biscotti

Brownie Alpine Biscotti Recipe

Brownie Alpine Biscotti

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(1-4) of 4 reviews

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.

 
 

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