Chocolate Biscotti
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
58
Sourness
49
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour2 cups
White Sugar3 cup
Unsweetened Cocoa Powder5
Eggs1 tsp
Vanilla Extract1 tsp
Baking Soda1 tsp
SaltDirections:
1
Preheat the oven to 350 degrees F (180 degrees C)
2
In a large bowl, combine all the ingredients except the almonds; mix well with a spoon
3
Stir in the almonds until well blended; the dough will be thick and sticky
4
Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray
5
Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick
6
Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes
7
Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C)
8
Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices
9
Lay the slices cut side down on the cookie sheets and bake for 15 more minutes
10
Turn the cookies over and bake another 15 minutes or until very crisp
11
Allow to cool, then store in an airtight container
12
Will keep several weeks