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Chocolate-Almond Biscotti Recipe

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This recipe for Chocolate-Almond Biscotti, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce McDuffie
Added: Wednesday, May 28, 2008


1 c sliced almonds, toasted, divided
1 c (2 sticks) margarine, softened
2 c sugar
2/3 c cocoa
1 tsp baking powder
1 tsp baking soda
tsp salt
3 eggs
1 tsp almond extract
3 c all-purpose flour

Heat oven to 350 degrees. Grease a large cookie sheet. Process of the almonds in a food processor until ground... Beat margarine using mixer for 30 seconds. Add sugar, cocoa, baking powder, baking soda and salt; beat until combined. Beat in eggs and almond extract. Beat in as much flour as you can. Stir in remaining flour, ground almonds and remaining cup sliced almonds.
On wax paper, shape dough into two 14-inch long rolls. Place rolls on prepared cookie sheet at least 5 inches apart; flatten slightly. Bake 25 to 30 minutes or until wooden pick inserted come out clean. Cool on cookie sheet for 1 hour. Cut each roll diagonally into -inch-thick slices. Place slices, cut sides down, on ungreased cookie sheets. Bake 8 minutes. Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not over bake). Remove to wire rack; cool completely.




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