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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 36 |
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Daintily drizzled with white chocolate, these eye-catching biscotti are loaded with chocolate chips and crunchy almonds. âThey look so pretty in a holiday gift basket with an assortment of hot chocolate and teas,â notes Amber Sumner of Congress, Arizona. Ingredients:
1/2 cup butter, melted |
3 eggs |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/3 cups sugar |
3/4 cup baking cocoa |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 cup unblanched almonds, toasted and coarsely chopped |
1/2 cup miniature semisweet chocolate chips |
drizzle: |
1/2 cup white baking chips |
1-1/2 teaspoons shortening |
Directions:
1. In a large bowl, combine the butter, eggs and vanilla until well blended. Combine the flour, sugar, cocoa, baking powder and baking soda; gradually add to butter mixture just until combined (dough will be crumbly).
2. Turn dough onto a lightly floured surface; knead in almonds and chocolate chips. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 3-in. log, leaving 3 in. between the logs.
3. Bake at 325° for 30-35 minutes or until set and tops are cracked. Cool for 15 minutes. Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
4. Place cut side down on ungreased baking sheets. Bake for 20-25 minutes or until firm and dry. Remove to wire racks to cool.
5. For drizzle, in a microwave, melt vanilla chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over biscotti. Yield: 3 dozen.
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