Brownie Biscotti
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 3 dozen.
Daintily drizzled with white chocolate, these eye-catching biscotti are loaded with chocolate chips and crunchy almonds. “They look so pretty in a holiday gift basket with an assortment of hot chocolate and teas,” notes Amber Sumner of Congress, Arizona.
Ingredients
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1/2 cup butter, melted
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3 large eggs, room temperature
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2 teaspoons vanilla extract
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2-1/2 cups all-purpose flour
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1-1/3 cups sugar
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3/4 cup baking cocoa
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 cup unblanched almonds, toasted and coarsely chopped
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1/2 cup miniature semisweet chocolate chips
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DRIZZLE:
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1/2 cup white baking chips
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1-1/2 teaspoons shortening
Directions
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1.
Preheat oven to 325°. In a large bowl, combine the butter, eggs and vanilla until well blended. Combine the flour, sugar, cocoa, baking powder and baking soda; gradually add to butter mixture just until combined (dough will be crumbly).
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2.
Turn dough onto a lightly floured surface; knead in almonds and chocolate chips. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x3-in. log, leaving 3 in. between the logs.
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3.
Bake until set and tops are cracked, 30-35 minutes. Cool for 15 minutes. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
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4.
Place cut side down on ungreased baking sheets. Bake until firm and dry, 20-25 minutes. Remove to wire racks to cool.
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5.
For drizzle, in a microwave, melt white baking chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over biscotti.
Nutrition Facts
1 cookie: 144 calories, 7g fat (3g saturated fat), 23mg cholesterol, 74mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 3g protein.
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