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Chocolate Almond Biscotti

 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


  • 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


  • 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

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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.
Nutritional 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.