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Brownie Alpine Biscotti

 Brownie Alpine Biscotti
"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.
15 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 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


  • 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.

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Brownie Alpine Biscotti (continued)

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.