Try this Easy Brownie Nut Biscotti recipe, or contribute your own.
Suggest a better description1. Heat oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan, and line the bottom and sides with foil leaving a 2-inch overhang on the short sides.
3. In a large bowl stir together the brownie mix and nuts.
4. Stir in eggs, water and almond extract until the ingredients are moistened and the batter is stiff.
5. With a spatula spread the batter into the prepared baking pan in an even layer.
6. Bake for about 35 minutes or until the cake is firm to the touch in the center.
7. Using the foil overhang carefully remove the brownie from the pan onto a wire rack, then let cool for 5-6 minutes.
8. Cut the brownie in half lenghwise, scoring the surface with a serrated knife and completing the cutting through with a large sharp knife, then cut crosswise into 3/4-inch thick slices.
9. Place the brownie biscotti cookies cut-side down on a large baking sheet.
10. Bake in a 350 degree oven for 23-25 minutes or until crisp.
11. Transfer to a wire rack; let cool.
GREAT!!!!!!!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 24 | ||
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Calories: 228 | ||
Calories from Fat: 132 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 132.2mg | 41 % | |
Sodium 215.4mg | 7 % | |
Potassium 185.5mg | 5 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 17.4g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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