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In Italian, biscotti refers to a twice-baked biscuit. And when you taste these, you'll know it must also mean twice as bene (good)!
What You'll Need
- 2 1/2 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup whole almonds
What to Do
- Preheat oven to 350 degree F. Coat a 10" x 15" rimmed baking sheet with cooking spray.
- In a large bowl, combine all ingredients except almonds; mix well with a spoon. Stir in almonds until well blended; dough will be thick and sticky. Pour half the dough onto prepared baking sheet, forming a slightly rounded 4" x 12" loaf that is about 3/4 inch thick. Repeat with remaining batter and bake 30 minutes.
- Remove from oven and reduce temperature to 325 degree F. Allow loaves to cool 20 to 25 minutes then cut into 1/2-inch slices. Lay slices cut-side down on baking sheet and bake 15 more minutes. Turn cookies over and bake 15 more minutes. Allow to cool then store in an airtight container.
Makes about 4 dozen cookies.
The biscotti should be very hard and crunchy. That's why they're perfect for dunking in coffee, tea, hot chocolate, cappuccino, espresso and cold milk.