Ingredients Jump to Instructions ↓

  1. 1 1/2 To 1-3/4 cups all-purpose -flour

  2. 1/2c Cocoa

  3. 1 1/2ts Baking powder

  4. 1/2ts Baking soda

  5. 3/4c Sugar

  6. 3 tb Butter, softened

  7. 2 Eggs

  8. 1/2ts Almond extract

  9. 1/2c Almonds, coarsely chopped

Instructions Jump to Ingredients ↑

  1. + Directions : Preheat oven to 350~. Grease a 15x10 cookie sheet (or one that will be long enough to fit the biscotti loaf). In small bowl, combine flour, cocoa, baking powder and baking soda; set aside. In large mixer bowl, beat sugar, butter, eggs and almond extract until creamy. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. Shape into two 12-inch long logs; flatten slightly. Place in prepared pan. Bake 25 minutes. Cool in pan on wire rack 5 minutes. Cut into 1/2 inch thick slices; return slices to pan, cut-sides down. Bake 20 minutes longer. Cool completely. Makes about 4 dozen cookies. Per cookie: 46 calories; 2 g fat; 11 mg cholesterol; 29 mg sodium *My Notes* Originally, the recipe called for 1-1/2 cups flour. This resulted in a *very* sticky dough. I added just enough more flour to make the dough non-sticky; probably only 3-4 tablespoons. The logs spread slightly in baking; don't place them too close together. I didn't have any almonds when I made these & didn't have an appropriate substitute, so I omitted them. It occured to me later that I could have used mint extract instead the almond extract, since I didn't put any almonds in the dough. The taste of these biscotti is slightly bitter, due to the cocoa. If you don't care for that taste, you might want to increase the sugar a bit.


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