Double Chocolate Biscotti with Almonds

Servings: 24

 

1 cup granulated sugar
1/4 cup olive oil
1/4 cup butter, softened
3 eggs, beaten
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/8 cups unsweetened cocoa powder
2 teaspoons baking powder
1/3 cup (5 ounces) milk chocolate, chopped
1/2 cup sliced almonds, chopped

Oven: 350

 

Line cookie sheets with parchment paper. In a large bowl, beat the sugar, olive oil and butter until smooth. Stir in the egg and vanilla. Combine the flour, cocoa and baking powder; gradually stir into the wet ingredients. Mix in the chopped chocolate and nuts. Chill dough for 10 minutes.

 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.

 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.

Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife.

 Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container. These would look gorgeous with a drizzle of confectioner's glaze.


 
 

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