Try this Chocolate Chip and Almond Biscotti recipe, or contribute your own.

Still searching for what to cook ?

Name: Chocolate Chip and Almond Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: American
Ingredients: 1 1/4 c Blanched almonds; toasted; 1/2 ts Baking soda; 1 c Granulated sugar; minus 2; 2 tb Whiskey; or brandy; 2 c Flour sifted; 2 lg Eggs; 1/2 ts Baking Powder; 1/8 ts Salt; 12 oz Semisweet chocolate chips; 1 ts Vanilla

Find the most delicious recipes here

INGREDIENTS

1 1/4 c Blanched almonds; toasted
1/2 ts Baking soda
1 c Granulated sugar; minus 2
2 tb Whiskey; or brandy
2 c Flour ; sifted
2 lg Eggs
1/2 ts Baking Powder
1/8 ts Salt
12 oz Semisweet chocolate chips
1 ts Vanilla

Servings

INSTRUCTIONS

Adjust 2 racks to divide the oven into thirds and preheat oven to 375F. Use cookie sheets with 2 or 3 flat edges otherwise use cookie sheets upside down. Line sheets with parchment. Sift together into large bowl the flour, soda, powder, and salt. Add the sugar and stir to mix. Place about 1/2 c of dry ingredients in the bowl of food processor. Add about 1/2 c of toasted almonds and process for about 30 seconds, until the nuts are fine and powdery. Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix. In a small bowl beat the eggs with the vanilla and whiskey, just to mix. Add egg mixture to dry ingredients and handstir until dry ingredients are moistened. Be patient. Place a length of parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment. Wet your hands with cold water and pres the dough into a round mound. With a long heavy knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip 9" long, 2 to 2 1/2" wide, and about 1/2" high. You will press, not roll, the dough into shape. The ends of the strips should be rounded rather than squared. Place 2 strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking. Remove sheets from oven and slide parchment off sheets. With a wide metal spatula, transfer the baked strips to a large cutting board and let them cool for 20 minutes. Reduce the oven temp to 275F. With a serrated bread knife, carefullky cut on a sharp angle into slices about 1/2 inch wide. Cut slowly with a sawing motion. Place the slices, cut side down on the two unlined sheets. Bake the two sheets, turning slices upside down and reversing the sheets top to bottom and front to back once during baking. Bake for a total of 25 to 30 minutes. Turn oven off, open oven door and let biscotti cool in the oven. When cool, store in an airtight container. Recipe By : Maida Heatters Brand New Book of Great Cookies Posted to EAT-L Digest 23 October 96 Date: Thu, 24 Oct 1996 06:51:08 -0300 From: Betsy Burtis

NOTES

Alert editor

Chocolate Chip and Almond Biscotti

1 1/4 c Blanched almonds; toasted
1/2 ts Baking soda
1 c Granulated sugar; minus 2
2 tb Whiskey; or brandy
2 c Flour sifted
2 lg Eggs
1/2 ts Baking Powder
1/8 ts Salt
12 oz Semisweet chocolate chips
1 ts Vanilla

Adjust 2 racks to divide the oven into thirds and preheat oven to 375F.  Use cookie sheets with 2 or 3 flat edges otherwise use cookie sheets upside  down.  Line sheets with parchment.       Sift together into large bowl the flour, soda, powder, and salt. Add the  sugar and stir to mix.       Place about 1/2 c of dry ingredients in the bowl of food processor.  Add  about 1/2 c of toasted almonds and process for about 30 seconds, until the  nuts are fine and powdery.       Add the processed mixture to the sifted ingredients in the large bowl.  Add the remaining toasted almonds and the chocolate morsels; stir to mix.       In a small bowl beat the eggs with the vanilla and whiskey, just to mix.       Add egg mixture to dry ingredients and handstir until dry ingredients  are moistened. Be patient.       Place a length of parchment or wax paper on the counter next to the  sink. Turn the dough out onto the parchment. Wet your hands with cold water  and pres the dough into a round mound.       With a long heavy knife cut the dough into equal quarters.  Continue to  wet your hands as you form each piece of dough into a strip 9" long, 2 to 2  1/2" wide, and about 1/2" high.  You will press, not roll, the dough into  shape.  The ends of the strips should be rounded rather than squared.       Place 2 strips crosswise on each of the lined sheets.  Bake for 25  minutes, reversing the sheets top to bottom and front to back once during  baking.       Remove sheets from oven and slide parchment off sheets.  With a wide  metal spatula, transfer the baked strips to a large cutting board and let  them cool for 20 minutes. Reduce the oven temp to 275F. With a serrated  bread knife, carefullky cut on a sharp angle into slices about 1/2 inch  wide. Cut slowly with a sawing motion. Place the slices, cut side down on  the two unlined sheets.       Bake the two sheets, turning slices upside down and reversing the sheets  top to bottom and front to back once during baking.  Bake for a total of       25    to 30 minutes. Turn oven off, open oven door and let biscotti  cool in the oven.       When cool, store in an airtight container.  Recipe By     : Maida Heatters Brand New Book of Great Cookies    Posted to EAT-L Digest 23 October 96    Date:    Thu, 24 Oct 1996 06:51:08 -0300    From:    Betsy Burtis <ebburtis@IX.NETCOM.COM>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (29g)
Recipe Makes: 40 Servings

Calories: 86
Calories from Fat: 35 (41%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.3g
Cholesterol 52.9mg		16 %
Sodium 38.9mg		1 %
Potassium 55.8mg		1 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 10.5g
Protein 2.7g		4 %
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.

About Our Nutrition Facts

Calories per serving: 86

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe