Chocolate Almond Biscotti

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READY IN:
1hr 15mins
YIELD:
30 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350F.
  2. Beat butter and sugar until blended.
  3. Add eggs and almond extract; beat well.
  4. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth.
  5. (Dough will be thick.) Stir in almonds using wooden spoon.
  6. Shape dough into two 11-inch-long rolls.
  7. Place rolls 3 to 4 inches apart on large ungreased cookie sheet. Bake 30 minutes or until rolls are set. Remove from oven; cool on cookie sheet 15 minutes.
  8. Using serrated knife, cut rolls diagonally using sawing motion, into 1/2-inch-thick slices.
  9. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes.
  10. Turn slices over; bake an additional 8 to 9 minutes; cool on cookie sheet on wire rack.
  11. Prepare Chocolate Glaze. Place 1 cup semi-sweet chocolate chips and 1 tablespoon shortening (do no t use butter, margarine or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until smooth when stirred. Makes about 1 cup glaze.
  12. Dip end of each biscotti in glaze or drizzle over entire cookie.
  13. Prepare White Glaze. Place 1/4 cup white chips and 1 teaspoon shortening (do not use butter, margarine or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. Makes about 1/4 cup glaze.
  14. Drizzle White Glaze over chocolate glaze.
  15. Garnish with additional almonds, if desired.

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