Try this Double Chocolate Almond Biscotti recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 degrees F.
Put flour, cocoa, sugar, dark choc. baking powder and salt into a food processor. Pulse until pulverised. Add the eggs and vanilla and pulse until a dough forms. Tip the dough onto the counter dusted with flour and knead in the nuts. Divide into 4 and shape into logs (2.5 cm x 30 cm). Lift them onto a peper-lined baking sheet. Bake for 25 minutes. Cool.
Use a serrated knife to diagonally cut the baked dough into 1.5 cm pieces. Put on a baking sheet and cook for 15 minutes. Cool on a rack. Melt the white chocolate in the microwave or a glass bowl set over a small pan of simmering water and drizzle over the biscotti. Store for up to 10 days in an airtight container.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 64 | ||
Calories from Fat: 22 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 11.7mg | 4 % | |
Sodium 63.8mg | 2 % | |
Potassium 45.7mg | 1 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 8.8g | ||
Protein 1.5g | 2 % | |
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: 64
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