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

Brownie Alpine Biscotti Recipe

Publisher Photo
"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.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 15 servings

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 McCormick® Pure Almond Extract
  • 1/4 cup sliced almonds, optional
  • 3 ounces white baking chocolate, optional

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Brownie Alpine Biscotti in Quick Cooking November/December 1998, p15

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.

Reviews for Brownie Alpine Biscotti

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Dec. 6, 2012

"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!"

MY REVIEW
Reviewed Nov. 7, 2012

"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!"

MY REVIEW
Reviewed Jan. 16, 2012

"Too hard, not what I had hoped for"

MY REVIEW
Reviewed Dec. 19, 2011

"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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