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Chocolate- Almond Biscotti
If you don't want to buy a bottle of coffee liqueur to make these biscotti, just use very strong brewed espresso instead.
|Total: 1hr 46min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the oven to 325Â°F.
In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
With an electric mixer, cream the butter and sugar until fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the orange zest and liqueur. At low speed, beat in the flour mixture until just combined. Stir in the almonds and chocolate chips.
Divide the dough into thirds. Roll each portion into a log 10 inches long and place on a baking sheet. Bake for 30 minutes. (Leave the oven on.) Cool on the baking sheet on a rack for 15 minutes.
Cut the logs on the diagonal into 1/2-inch slices. Place cut side down on two baking sheets and bake for 20 to 25 minutes longer, or until crisp. Transfer to racks to cool completely.
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