 |
| |
 |
|
|
|
|
| |
 |
|
| |
Home Page
»
Dishes
»
Nuts
|
|
| |
|
|
| |
Chocolate-Almond Biscottie |
|
| |
Convert to US/English units
Chocolate-Almond Biscottie - print recipe
|
|
| |
 |
|
| |
|
| Yield: |
| 96 |
| Ingredients: |
| |
|
|
Nonstick cooking spray |
|
1 1/2 cup
|
Almonds (divided) |
|
4 cup
|
Unsifted all-purpose flour |
|
1 1/3 cup
|
Miniature semisweet chocolate morsels |
|
2 tsp
|
Baking powder |
|
2 tsp
|
Ground cinnamon |
|
5 lrg
|
Eggs |
|
2 cup
|
Sugar |
|
1/2 cup
|
Unsalted butter, melted |
|
30 ml
|
Grated orange peel |
|
|
Semisweet chocolate, melted (optional) |
|
| Method: |
Preheat oven to 350 degrees. With cooking spray, grease 2 baking sheets. In food processor chop 1/2 cup nuts until fine (like flour); set aside. In food processor, coarsely chop remaining nuts; place in bowl with flour, chocolate, baking powder and cinnamon.
In large bowl of electric mixer beat eggs at medium speed until fluffy. Add finely ground almonds, sugar, butter and orange peel; beat until blended.
Stir in flour mixture to form dough. Divide dough into quarters; on well floured work surface, shape each quarter into a 12X2-inch cylinder. Place 2 cylinders on each prepared baking sheet, and bake 25 - 30 minutes, until firm in the center. Cool slightly; while still warm with serrated knife, cut each cylinder diagonally into 1/2-inch thick slices. Place on baking sheets. Bake about 5 - 7 minutes, or just until crisp and brown on one side; turn and brown other side 5 - 7 minutes longer. Cool on wire rack. If desired, drizzle with melted semisweet chocolate.
Makes 8 dozen cookies.
|
|
| Rating: 0 |
Hits: 54 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
|
|
|
|
