Desserts

Chocolate-Almond Biscotti

photo by:kraft

These crunchy twice-baked Italian cookies are flavored with melted chocolate and toasted slivered almonds. They’re ideal for holiday gift-giving.

time

prep:

45 min

total:

1 hr 55 min

servings

total:

36 servings, 1 cookie each

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped, divided

cups flour

1-1/2

tsp. CALUMET Baking Powder

1/4

tsp. salt

1/4

cup (1/2 stick) butter or margarine, softened

1/2

cup granulated sugar

1/2

cup firmly packed brown sugar

eggs

tsp. vanilla

cup PLANTERS Slivered Almonds, toasted

Make It

PREHEAT oven to 325°F. Lightly grease and flour large baking sheet. Reserve 1/2 cup of the chocolate. Microwave remaining chocolate in small microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted; cool slightly. Mix flour, baking powder and salt in medium bowl; set aside.

BEAT butter and sugars in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in almonds. Divide dough in half. On floured board, shape each half into 10x2-inch log. Place, 2 inches apart, on prepared baking sheet.

BAKE 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet 15 minutes. Place logs on cutting board; diagonally cut each log into 18 slices using serrated knife. Place slices, cut sides down, on baking sheet. Bake an additional 20 minutes, turning biscotti over after 10 minutes. Remove to wire racks; cool completely.

MELT reserved chocolate as directed on package. Drizzle over biscotti. Let stand until chocolate is firm.

Kraft Kitchens Tips

Storage Know-How

Store in tightly covered container up to 2 weeks.

Substitute

Prepare as directed, using 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks.

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a cook

posted:11/2/2011

Delicious, everyone loved them. I dipped the tips chocolate rather then drizzling the chocolate over. I will definitely be making these again.

hansen45

posted:1/4/2011

This is an excellent recipe. I make it every Christmas. This year after rolling out my logs I was in such a hurry that I cut thru them b/4 baking. Just wanted cooks to know that this worked very well and seemed to go faster for me.

angel506

posted:11/1/2009

This recipe was easy and tasted great! I made this recipe, some of the other biscotti recipes placed them in decorated boxes and gave them as christmas presents. Everyone loved them and asked if I could make them some more!

amy.mabin

posted:12/27/2008

The flavor of the biscotti is okay. However, it was not easy to cut it before the '2nd bake'. It was breaking into pieces, very crumbled. I didn't get many pieces that looked good after that process.

cltiger510

posted:3/24/2008

I used half the chocolate, as I didn't have 36 tablespoons of cocoa (had to use because didn't have baking chocolate), but they still turned out very tasty. I melted semi-sweet chocolate chips and added orange zest for a little extra flavor! Very, very yummy!

notxard

posted:12/3/2007

Instead of drizzling the chocolate on each slice, I dipped one end of each slice into the melted chocolate. My family loved them!

cjbinkusmom

posted:10/10/2006

Excellent. It did need the extra 1/2 cup of flour as the other comments indicated. I put them in the fridge to harden the chocolate drizzle. Some I froze. All turned out well. Easy and delicious.

a cook

posted:5/16/2006

This was very good and easy to make.

cynthia2349

posted:3/10/2006

This was the first time I attempted biscotti. They were great and I will make them again!

Lbail

posted:1/3/2006

Made this a couple of times and it is very good. I don't add the chocolate to the batter of the biscotti. Instead, after it has baked, I dip it longways in the melted chocolate. My family didn't believe I made it! It looks store bought. Everyone loves it!