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Categories:
butter brown sugar sugar Espresso powder eggs flour baking powder salt ground cinnamon almonds chocolate chip semi-sweet chocolate chips cooking oil
Viewed: 23 - Published at: 8 years agoIngredients
- 13 cup butter
- 12 cup brown sugar
- 12 cup granulated sugar
- 1 tablespoon espresso powder or 1 tablespoon instant coffee granules
- 2 large eggs
- 2 cups all-purpose flour
- 1 12 teaspoons baking powder
- 1 pinch salt
- 12 teaspoon ground cinnamon
- 1 cup sliced almonds (toasted)
- 1 cup mini chocolate chip
- 6 ounces semi-sweet chocolate chips, mixed with
- 12 teaspoon cooking oil
Method
- Toast almonds in 350F oven til golden about 10 minutes (careful since they will burn easily).
- Combine first four ingredients.
- Add eggs, one at a time.
- Mix flour, baking powder, salt and cinnamon.
- Combine flour mixture to butter mixture.
- Add mini chocolate chips.
- Add toasted almonds to dough.
- Divide dough in half.
- Shape dough into two logs approx 10x2.
- Bake logs at 350F for 25 minutes.
- Cool logs on wire racks for 5 minutes.
- Cut (diagonally) with serrated knife into 1/2" slices.
- Bake slices at 350F for 10 minutes.
- Turn over and bake other side at 350F for 10 minutes.
- Cool biscotti on wire racks 10 minutes.
- Melt chocolate and oil together.
- Drizzle over cooled biscotti.
- Allow chocolate to cool completely.
- Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen.
- Then, place biscotti in freezer bags until ready to use.
