A very simple biscotti recipe prepared with a 13 X 9 inch boxed brownie mix. Excellent made with whole almonds, you may also substitute walnut or pecan halves."This was quite good considering how easy it was. Tastes like very crunchy brownies with whole almonds. Great dipped in your favorite coffe drink or milk. Melts in your mouth after a short soak." - Sherri
Yield: 24 Ready in 45 minutes
favorite of 79 people 26 people want to try
Brownie Biscotti Preparation
Heat oven to 350 degrees F. Coat a 13 X 9 X 2 inch pan with nonstick cooking spray. Line bottom and sides of pan with foil, leaving 2 inches of foil overhanging the short sides. In a large bowl, stir together the dry brownie mix and the nuts. If brownie mix comes with a syrup packet, do not add it to the bowl. Save it for something else, like topping ice cream.
Now stir the eggs, water, and almond extract into the bowl until moistened and a stiff batter forms. Spread batter with a spatula into the prepared pan in an even layer. Bake at 350 degree F. oven for 35 minutes or until firm to the touch in the center.
Remove pan from oven. Do not turn off oven. Using the foil overhang, carefully remove the brownie from the pan to a wire rack. Let cool for 5 minutes. Cut in half, lengthwise - Scoring the surface with a serrated knife and completing the cut with a large sharp knife. Then cut crosswise, into 3/4 inch thick slices. Place cut brownies, cut side down on a large baking sheet. Bake at 350 degrees F. for 23 to 25 minutes until crisp. Transfer to wire rack. Let cool. Makes 2 dozen. Preperation time - 5 minutes. Bake time - 1 hour. Serve with your favorite coffee.
Corrected the cuisine; thanks dkempner
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