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August 8, 2011
Milk Chocolate Biscotti
Cookies For All Occasions
Prep time:
15 minutesCooking time:
40 minutes“Most nuts, including almonds, tend to be expensive. You can stretch your budget and extend the almond flavor by using fewer nuts and toasting them before adding to the batter.”
Ingredients
Serves 24
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped almonds
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup miniature milk chocolate chips
Directions
1
Preheat oven to 350°F. Line 2 baking sheets with foil; grease foil. Mix flour, baking powder, salt and almonds in a large mixing bowl.
2
Beat eggs and sugar in a large bowl with an electric mixer set at medium speed until blended. Add vanilla and almond extracts. Gradually beat in flour mixture. Stir in chocolate chips.
3
Shape dough into two 12-inch-long logs on one of the prepared baking sheets. Bake for 20 minutes; cool slightly. Cut into 1-inch slices with a serrated knife.
4
Place biscotti cut side down on remaining baking sheet. Bake for 10 minutes; turn. Bake until golden brown, about 10 minutes longer. Remove to wire racks to cool.
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Cookin' xpress!
Cookin' xpress!
Save the time and effort of continually scraping off the beaters while mixing by first coating the beaters lightly with vegetable oil or nonstick cooking spray.
Great Pairings
Italian Chocolate Cookies
If you're out of walnuts, you can either omit the nuts altogether and save the money, or substitute less expensive pecan pieces. Using peanuts is even thriftier, and will yield a rocky-road-type cookie.
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