Chocolate Almond Biscotti
Yield
12 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| ¾ | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
almonds
whole, toasted |
*
|
| ⅓ | cup |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 3.8 | ml |
vanilla extract
|
|
| 158 | ml |
almonds
whole, toasted |
*
|
| 79 | ml |
chocolate chips
|
*
|
Directions
In a mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt.
Mix together eggs, egg whites and vanilla extract.
Gradually add egg mixture to flour mixture blending on low.
Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
On a well floured surface roll dough into 2 logs, 2 inches in diameter.
Place on a greased sheet pan and brush with beaten egg.
Bake at 350℉ (180℃) until light golden brown, about 30 to 35 minutes.
Allow logs to cool 15 minutes then cut into slices on the bias.
Place slices on a greased sheet pan and bake in a 350℉ (180℃) oven until toasted, about 15 to 20 minutes.
Cool.
Store in an airtight container.
