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Chocolate-Almond Biscotti

Chocolate-Almond Biscotti recipe
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.
45 min
1 hr 55 min
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
tsp.  CALUMET Baking Powder
tsp.  salt
cup  (1/2 stick) butter or margarine, softened
cup  granulated sugar
cup  firmly packed brown sugar
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.
Prepare as directed, using 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks.
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