Almond Raspberries Biscotti

Name: Almond Raspberries Biscotti
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 42 serving(s)
Ingredients: 3/4 cup brown sugar; 2 large eggs; 1 egg white; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 teaspoons Grand Marnier or 2 teaspoons orange zest; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup dark chocolate chips; 1/2 cup almonds, toasted; 1/2 cup dried raspberries

Submitted by Yujai

"Low fat version of the classic drunking cookies. Original recipe from Bon Appétit."

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Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 42

ingredients

³⁄₄ cup brown sugar
2 large eggs
1 egg white
1 teaspoon vanilla extract
¹⁄₂ teaspoon almond extract
2 teaspoons Grand Marnier or 2 teaspoons orange zest
2 ¹⁄₄ cups all-purpose flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon salt
1 cup dark chocolate chips
¹⁄₂ cup almonds, toasted
¹⁄₂ cup dried raspberries

directions

Preheat Oven to 325°F Grease and flour the baking sheet.
In a large bowl, combine sugar and eggs. Beat for 2 to 3 minutes, or until thick and pale yellow in color. Beat in vanilla extract, almond extract and grand mainier.
Combine flour, baking powder and salt. Stir into the egg mixture until just blend. Mix in Almond and raspberries.
Divide dough into 2 pieces. Form into long flat loaves and place them 2 inch apart from each other on baking sheet.
Combine egg white and water; brush on loaves. Bake in oven for 25 minutes. Cool on rack for 5 minutes.
Cut the loaves diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 8 minutes, turn over once, bake another 8 minutes.
Transfer to wire rack to cool.
Melt chocolate chips, stir until smooth. Dip each slice into the chocolate and let cool.