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Cocoa-Almond Biscotti

Cocoa-Almond Biscotti

Southern Living NOVEMBER 1996

  • Yield: 2 1/2 dozen

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 tablespoons coffee liqueur*
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cocoa
  • 1 (6-ounce) can whole almonds (1 cup)

Preparation

Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur.

Combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds.

Divide dough in half; shape each portion into a 9- x 2-inch log on a greased baking sheet.

Bake at 350° for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.

Cut each log diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets.

Bake at 350° for 5 to 7 minutes. Turn cookies over, and bake 5 to 7 additional minutes. Remove to wire racks to cool.

*1 1/2 tablespoons chocolate syrup may be substituted.

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Cocoa-Almond Biscotti recipe

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