- 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 almond extract
- 1/4 cup sliced almonds, optional
- 3 squares (1 ounce each) white baking chocolate, optional
- In a large bowl, combine dry brownie mix, ground almonds, flour and baking powder; mix well. 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 and using greased hands, shape each portion of dough into a 7-in. x 3-1/2-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.
Reviews forBrownie Alpine Biscotti
"I had issues finding almond flour/ground almonds....for a double batch, I took 6 oz of sliced almonds and put them through the blender then topped with whole wheat flour and it worked.Also, I don't like that there are "hidden" nuts in here because I ship a lot overseas so I actually did this without the ground almonds...I replaced that 3/4 cup with 3/4 cup whole wheat flour. While the almond version is better, both were very good and turned out a great consistency. I also replaced the almond extract with vanilla extract.I didn't have flour issues - yes it is very sticky and I had to almost "knead" it with my hands to get it mixed and then ended up with club hands in getting this on the cookies sheets, but I never did add any extra flour and they turned out well."
"My recipe doesn't show any amount for eggs or egg whites. Help!"
"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!"
"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!"
"Too hard, not what I had hoped for"
"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."
"I made a batch last night and it's my husband's new favorite. It's very simple but gorgeous! It is a bit difficult to mix with so little moisture, but worth it. baking times were accurate for me. Thanks for the great recipe!"
"I was totally dsiappointed with the final product. It needs to bake longer, as one of my loafs crumbled when going to transfer it to a cutting board, therefor it was wasted. I would truly reconsider this recipe if it yielded a bit more than what it claims. A waste of ingredients if you ask me."