Chocolate Biscotti

Course : Chocolate
Serves: 60
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2/3 cup almonds -- whole
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant coffee -- or espresso
1 teaspoon baking soda
1/3 cup semisweet chocolate chips
2 large eggs
2 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preparation / Directions:

Position racks in upper and lower third of oven. Heat oven to 350F. Place almonds in jelly-roll pan and toast until golden. Cool nuts completely. Coarsely chop. Reduce oven temp to 300F. Line cookie sheet with parchment paper. Whisk flour, cocoa, espresso, baking soda, and salt together in bowl. Place one quarter of flour mix and chocolate chips in food processor; process until very fine. Combine with remaining flour mix. Set aside. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in dry ingredients. and nuts. Mix will be thick and sticky. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula. Bake 45 min. on lower rack. Cool on sheet on wire rack 10 min. Leave oven on. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on cookie sheet. Bake 12 min. per side. Cool.

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