Chocolate Almond Biscotti
For a dressier biscuit, dip half the biscotti in melted white chocolate or coat one side with "No-Fail Fudge Frosting".
- 1 stick butter, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 1/3 cup ground almonds
- 1/3 cup Dutch cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup slivered almonds
- Preheat oven to 350 degrees F.
- Beat together butter and sugar until light and smooth. Add eggs, vanilla, and almond extract, and beat until smooth.
- In another bowl, toss together flour, ground almonds, cocoa, baking powder, and salt. Add to the butter mixture and lightly beat until dough is formed. Gently stir in slivered almonds.
- On lightly floured board, knead dough into ball and cut in half. Press each piece into a 10 x 4-inch loaf and transfer with a spatula to an uncoated baking sheet. Bake about 35 minutes, until set and dry. Cool on sheet 10 minutes and transfer to a board. Cut with a sharp knife into 1/2-inch slices across width. Return biscotti to sheet, cut-side up, and bake 10 minutes longer per side. Cool on racks and store.
Makes 30
No-Fail Fudge Frosting
This frosting bears a striking resemblance to the thick, sweet, prepared kind sold in containers in the supermarket
- 4 ounces unsweetened chocolate, chopped
- 2 tablespoon butter
- 3 cups confectioners' sugar
- 1/2 cup milk or half-and-half
- 1 teaspoon vanilla
- Melt the chocolate and butter in a glass bowl in the microwave on high power, 1 minute, or in the top of double boiler until smooth. Remove from heat.
- To the chocolate mixture, add 1 cup of the sugar, milk or half-and-half, and vanilla. Whisk to combine. Gradually add remaining sugar, whisking until smooth and thickened to taste. Let sit about 10 minutes to thicken slightly.
Makes 2-1/2 cups, enough for one 9-inch two-layer cake
Recipe from:
Totally Chocolate Cookbook
by Helene Siegel and Karen Gillingham
Illustrations by Bob Greisen and Carolyn Vibbert
$4.95 (paperback)
Celestial Arts 1996
Recipe reprinted by permission.
Totally Chocolate Cookbook
Recipes:
Chocolate Meringue Kisses
Chocolate Tea Cake
Double Mocha Brownies
No-Fuss Fudge with Toasted Almonds
This Archived Page created between 1994 and 2001. Modified August 2007