Between the toasted almonds, instant coffee, dried cherries and semi-sweet chocolate, this recipe for biscotti really has something for everyone!
What You Need
Original recipe yields 36 servings
2 egg s
2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
1 tsp. vanilla
2-1/2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 cup butter or margarine, softened
3/4 cup sugar
1 oz. BAKER'S Semi-Sweet Chocolate melted, cooled
1 cup chopped PLANTERS Almonds, toasted
1/2 cup dried cherries
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Let's Make It
Heat oven to 325°F.
Whisk eggs, coffee and vanilla until blended. Mix flour and baking powder in small bowl. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg mixture. Gradually add flour mixture, beating well after each addition. Beat in chocolate. Stir in nuts and cherries.
Divide dough in half. Roll each half into 14-inch log on lightly floured surface; place on baking sheets sprayed with cooking spray.
Bake 25 min. or until lightly browned; cool 10 min. Transfer logs to cutting board. Use serrated knife to diagonally cut each log into 18 slices; return to baking sheets. Bake 10 min. or until crisp and dry. Transfer to wire racks; cool completely.
Melt 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate. Dip cooled biscotti, 1 at a time, halfway into melted chocolate; let excess chocolate drip off. Place on waxed paper-covered baking sheet. Refrigerate until chocolate is firm.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.