homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
Scroll below to rate or comment on this recipe. To submit a recipe or report a problem, click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Biscotti are baked twice to make them crunchy enough for dunking in your favorite hot drink. They make great gifts and ship beautifully for those long-distance friends.

Almond Chocolate Biscotti with Glaze

3 cups all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup butter or margarine, softened
3 large eggs
1 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds, toasted
1 cup powdered sugar
6 teaspoons water
  1. Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
  2. In a medium bowl combine together flour, cocoa, baking powder and salt. Set aside.
  3. In a large bowl with electric mixer at medium speed, beat sugar and butter for 2 minutes or until creamy. Add eggs and almond extract; beat well. Reduce speed to low, gradually add flour mixture, beating just until blended; stir in almonds.
  4. Form dough into two 12 x 2 1/2-inch logs on the prepared baking sheet. Bake for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Remove from sheet; cool on wire racks 15 minutes. (Leave oven on.)
  5. Using serrated knife, slice each log diagonally into twelve 1-inch slices. Place, cut-sides up, on same cookie sheet. Return to oven to continue to bake for 12 to 15 minutes on each side or until cookies are crisp and edges are browned. Remove and place on wire racks before adding glaze.
  6. In small bowl combine powdered sugar and water until smooth. Remove biscotti to a wire rack, drizzle tops with glaze and cool completely.

Makes 24 biscotti.

Recipe is the property of Nestlé® and Meals.com, used with permission.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating