Top-ranked recipe named "Brownie Biscotti"
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."
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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stevewweiss 1 year agoEasy and delicious!
Blmo 2 years agoSo easy and so delicious!!!
Ldemoulin 4 years agoThis is so easy and so delicious. I love biscotti and am tired of paying big money for prepackaged. This is a new favorite!!
Sherri 4 years agoI did review this recipe years ago but was just making it again and thought some tips might be appreciated. For a 9' x 13' box of brownie mix know that a 10' x 15' (inside area) Pampered Chef baking sheet (a jelly roll pan with the 1' sides, not the flat cookie sheet), once spread into the pan and baked will give you biscotti that is not quite 3/4' thick. I prefer this because I like mine particularly crunchy but if using a pan of this size reduce the baking time some. Twenty-nine minutes is usually enough for the first baking and just keep an eye on them during the second baking. If you prefer thicker biscotti simply use a smaller pan and adjust baking time. Some other tips would be to lightly oil the foil that is lining your pan in addition to oiling the pan, sides included. Be sure to leave the 2' foil overhang. Once the first baking is complete allow the pan (with the biscotti and foil still inside) to rest on a cooling rack for 3 minutes. Then place another cooling rack on top and by grabbing the top rack and the foil overhang flip them over so the biscotti within the foil is now on the counter (the original pan has been left behind), on top of a cooling rack with the foil side up. Allow this to rest for 7 minutes and then peel the foil off of the biscotti, being careful of the corners (It's comes off easily if oiled). Another 3 mintes and you can score if you want with a sharp and not serrated knife. Transfer to a cutting board the same way you inverted onto the cooling rack and cut into desired sizes with a sharp knife (French works best due to the almonds). For the second baking I place my slices bottom side up instead of cut side up. With my oven this prevents the bottom from cooking any further and enables both cut sides to bake evenly. Watch them during the second baking. Do not overcook even a little or you will regret it. I also recommend you use pure almond extract, and in my case I reduce the amount by about 1/4 teaspoon, using slighly more than 1/2 teaspoon instead of 3/4. These keep well in a sealed container at room temperature for the short amount of time they will be around. For the record I always use water instead of milk so cannot tell you the difference it makes. Everyone who frequents my house gobbles these down and although I prefer to make the majority of what I bake from scratch these are so yummy and easy that I have not been able to justify the time needed to use another method...especially considering how often I have had to make them over the past several years!
stevemur 10 years ago[I made edits to this recipe.]
dkempner 11 year agobiscotti is not french, it's italian
Sherri 11 year agoThis 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.