My friend Lauri requested that I post the recipe for the biscotti I posted last night. This comes from Taste of Home Holiday collection magazine 08. This is easy, as it starts with a box of brownie mix. However, I thought the dough was a wee bit thin, and am anxious to make a couple of other biscotti recipes this week to compare. But they are quite tasty, and overall, I was pleased. Also, I think I would add a tiny bit more almond extract to this recipe.
Brownie Alpine Biscotti
1 package fudge brownie mix
3/4 cup ground almonds ( I used my coffee grinder for this)
1/2 cup all purpose flour
3/4 tsp. baking powder
1 egg, plus 3 egg whites
1 tsp. almond extract
1/4 cup sliced almonds (optional)
3 squares, 1 oz. ea., white baking chocolate, optional ( I used Nestle white morsel chips and melted 1/2 cup to drizzle over biscotti cookies, then sprinkled sliced almonds on top)
In large bowl combine brownie mix, flour, ground almonds and baking powder. In a small bowl whisk eggs and almond extract. Add to dry ingredients. Stir until combined.
Divide dough into thirds. On a greased baking sheet, using greased hands, shape dough into rectangles measuring 7" by 31/2". Bake at 350 for 24 min. Remove from oven and cool on sheets for 5 minutes. While still warm, using strong spatula, remove rectangles to cutting board, and using a serrated knife, slice into 3/4" slices. Place cut side onto greased cookie sheet. Bake for additional 12-14 minutes, until firm. I baked mine for 12 and it seemed perfect. Cool on wire racks and drizzle with white chocolate and sprinkle with sliced almonds if desired. When chocolate is completely set, place in ziplock bags, or airtight container. Says it makes 2 1/2 dozen, but nah....only about 11/2 dozen, for me. A wee more, perhaps. Yummy, and fun to make. I am making several others for my neighbors, so I will post the good recipes.
Biscotti means twice baked in Italian.