Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs 3/4 c Blanched almonds;
3/4 c Sugar -- chopped slivered
1 ts Baking soda 6 oz Bittersweet or semisweet
1/3 c Unsweetened cocoa powder -- chocolate; cut-up
1 1/2 c Flour 2 ts Vegetable oil

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:52 1. Preheat oven to 350 F. Line a cookie sheet
with foil. Generously grease foil. In a medium bowl, beat eggs and
sugar with an electric mixer on medium speed until light, about 2
mins. Beat in baking soda, cocoa, and flour until well blended. Stir
in almonds. Batter will be stiff and slightly stickly. 2. With
floured hands, shape dough into 2 flat logs, 12 inches long and 2 1/2
inches wide, on cookie sheet. 3. Bake 20 mins. Remove from oven and
let stand 2 to 3 mins; leave oven on. With a sharp knife, carefully
cut each log diagonally into 12 pieces. Let stand 5 mins, then turn
pieces on their sides. return to oven and 10 mins longer. Let
biscotti cool completely. 4. In a small glass bowl, melt semisweet
chocolate with oil in a microwave on High 1 to 1 1/2 mins, or until
chocolate is melted and smooth when stirred. With a flexible spatula,
spread a little chocolate on bottom and partway up side of each
cookie. Place on unfrosted side on wax paper-lined baking pan until
dry and set. Biscotti will keep up to 2 weeks in an airtight
container.

Browse by categories