Estimated Times
Preparation Time: 40 mins
Cooking Time: 1 hr 4 mins
Cooling Time: 1 hr cooling
Servings: 30 cookies
2 cups
(12-oz. pkg.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
2 cups
all-purpose flour
1/4 cup
NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 teaspoons
baking powder
1/4 teaspoon
baking soda
1/4 teaspoon
salt
1/2 cup
granulated sugar
1/2 cup
packed brown sugar
1/4 cup
(1/2 stick)
butter or margarine, softened
1/2 teaspoon
vanilla extract
1/2 teaspoon
almond extract
3
large
eggs
1 cup
slivered almonds, toasted
2 tablespoons
vegetable shortening
PREHEAT oven to 325° F. Grease 1 large or 2 small baking sheet(s).
MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl. Beat granulated sugar, brown sugar, butter, vanilla extract and almond extract until crumbly. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in nuts. Refrigerate for 15 minutes or until firm.
SHAPE dough with floured hands into two 9 x 3-inch logs on prepared baking sheet(s).
BAKE for 40 to 50 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheets for 15 minutes. Slide logs onto cutting board and cut diagonally into 3/4-inch slices. Return to baking sheet(s) cut side down. Bake turning biscotti over halfway through, for 20 minutes or until dry. Remove to wire racks to cool completely.
LINE baking sheet(s) with waxed paper.
DIP biscotti halfway into Chocolate Coating; shake off excess. Place on prepared baking sheet(s). Refrigerate for 10 minutes or until chocolate is set. Store in airtight containers in cool place or in refrigerator.
FOR CHOCOLATE COATING:
MICROWAVE remaining 1 cup morsels and 2 tablespoons vegetable shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at 10- to 15-second intervals, stirring just until smooth.
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Calories: 180
|
Calories from Fat: 80
|
Total Fat: 8 g
|
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Saturated Fat: 3.5 g
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Cholesterol: 25 mg
|
Sodium: 75 mg
|
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Carbohydrates: 22 g
|
Dietary Fiber: 1 g
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Sugars: 13 g
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Protein: 3 g
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VIEW DETAILED NUTRITION INFORMATION
Antoinette W. from NORFOLK, VA
07/09/09
Rated:
Okey Dokey
Talk about putting a new spin on the old. What an ingenious way to turn an old recipe to new. The kids will love it and so will you.
RUTH W. from Ocala, FL
04/22/09
Rated:
Chocolate Almond Biscotti
Better make a double batch because they disappear as fast as you make them. Really simple to make. The only problem is "you can't eat just one".
Stephanie F. from Batavia, NY
01/28/09
Rated:
Chocolate Almond Biscotti
Delicious! Relatively easy to make. I eliminated the almonds and they were great - a big hit at my Christmas Cookie Swap. I use a silicone mat for easier removal.
TAMMY F. from Manteca, CA
05/15/08
Rated:
Easy and Delicious!
This is a great recipe that makes delicious biscotti! You can do so much with whatever you feel like drizzling over the top of these - it's great no matter what you top it with!!! It's also extremely good dipped in hot chocolate...YUM!!
Billie C. from BROKEN ARROW, OK
09/13/07
Rated:
Who would have thought!
Who would have thought something so easy could be so good! I love this biscotti recipe! My husband and I moved from Washington state about 8 years age and we have not found a lot of Biscotti's in Oklahoma. When I found this recipe thought I would give it a try to see how easy it would be. Easy and delicious! Dip one end in white chocolate chips melted and the other in melted Andes candies chips melted, WOW! What a treat! Next time I will dip them in either peanut butter chips or health bar chips! Can't wait to try it!