Chocolate and Almond Biscotti

Cooking Recipes Catalogue

Lots of chocolate chips make this biscotti irresistible.

INGREDIENTS (for 1 servings):


  • Preheat oven to 350 degrees F. Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
  • Preheat oven to 375 degrees F. Line 2 or 3 flat edged cookie sheets with aluminum foil, shiny side up.
  • Sift together the flour, baking soda, baking powder, and salt. Add the sugar and mix well.
  • Place 1/2 cup of these dry ingredients into the bowl of a food processor fitted with a metal chopping blade. Add about a half cup of the toasted almonds and process for about 30 seconds.
  • Add the mixture to the sifted ingredients. Add the remaining almonds and chocolate morsels and stir well.
  • In a separate bowl, beat the eggs, vanilla and whiskey.
  • Pour into dry ingredients and stir until moist.
  • Place dough on wax paper, and with wet hands, press into a round mound.
  • With a long, heavy knife, cut the dough into equal quarters. Keeping hands wet, form each quarter into strips about 9 inches long ,2 inches wide and 1/2 inch high. Round the ends.
  • Place two strips crosswise on each of the cookie sheets.. Bake for 25 minutes. If baking more that one sheet at a time, reverse the sheets top to bottom and from to back half way through cooking time.
  • Using a metal spatula remove foil from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
  • With a serrated knife, carefully cut at an angle into slices about 1/4 inch wide. Place the slices, cut side down, onto unlined cookie sheets.
  • Bake 25 to 30 minutes, reversing sheets top to bottom and front to back after 15 minutes.
  • Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.