Print Options

Back to Chocolate Almond Biscotti >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Chocolate Almond Biscotti

“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.”

13 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

1/4 cup butter, softened
2/3 cup sugar
1 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

Directions

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.
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.
Transfer to a cutting board; cut diagonally with a serrated knife

2 of 2

Chocolate Almond Biscotti (continued)

Directions (continued)

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.
Drizzle white chocolate over biscotti; let stand until set. Store in
an airtight container. Yield: 13 cookies.

Nutrition Facts: 1 cookie equals 190 calories, 9 g fat (4 g saturated fat), 37 mg cholesterol, 142 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.