Almond-Chocolate Chip Biscotti-From Vicki
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Almond-Chocolate Chip Biscotti-From Vicki
Last updated 6/12/2012 1:03:38 AM. Recipe ID 27705. Report a problem with this recipe.
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      Title: Almond-chocolate chip biscotti-from vicki
 Categories: Cookies, Bars & squa
      Yield: 12 Servings
    1/3 c  Slivered almonds; chopped
      2 tb Canola oil
      2 c  Flour
  1 3/4 ts Baking powder
    1/4 ts Salt
    3/4 c  Sugar
      2 tb Light corn syrup
      2 lg Egg whites
      2 ts Vanilla extract
    1/2 ts Almond extract
    1/3 c  Chocolate chips; chopped
  1) Preheat oven to 350F. Lightly oil a large baking sheet or coat with
  non-stick cooking spray.
  2) In a medium sauce pan, combine almonds and oil. Cook, stirring
  constantly, over medium-high heat, until golden brown, 1 to 2 minutes.
  Transfer to a small bowl and let cool.
  3) In a medium bowl, whisk flour, baking soda and baking powder.
  4) In a large mixing bowl, combine almonds, sugar and corn syrup.
  Beat with an electric blender at medium speed until well blended. Add
  egg whites and vanilla and almond extracts, beat until well blended.
  Reduce mixer speed to low and blend in half the flour mixture. Add
  chocolate chips and remaining flour mixture; beat until just blended.
  (the dough will be crumbly)
  5) Divide dough in half. Lightly oil your hands and work surface.
  Shape each portion into a smooth 2-by-10 inch log. Place on prepared
  baking sheet, 5 inches apart. Flatten tops slightly.
  6) Bake logs 20 to 25 minutes, or until lightly browned and cracked
  on top. Transfer baking sheet to a wire rack and let cool until
  barely warm. Set logs on a cutting board. With a serrated knife, cut
  on the diagonal into 3/8-inch thick slices. Lay slices flat on baking
  7) Bake biscotti for 6 minutes, or until just beginning to brown on
  the bottom. Turn over and bake for 6 to 9 minutes more. (the longer
  the baking time, the cruchier the biscotti) Transfer to wire racks
  and let cool completely.
  (Biscotti will keep in an airtight container for up to 2 weeks.
  Freeze for longer storage) Makes about 2 1/2 dozen
  NOTES : Fat 2g per cookie.

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Recipe ID 27705 (Apr 03, 2005)

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