Thursday, February 16, 2012


This was my first attempt at making biscotti. With 3 coffee drinkers in the house, I wonder what took me so long. This recipe comes from Janice and Kim Schulz from Racine, WI. Everyone LOVED this. Next time I will leave some without chocolate.


4 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
2 tsp almond extract
1 1/2 cups sliced almonds, toasted
Chocolate Chips, melted

In a small bowl, stir together flour, baking powder and salt; set aside. 

In a large mixing bowl, combine butter, sugar and brown sugar.  Beat at medium speed until very well mixed (1-2 minutes).  Continue beating, adding eggs one at a time and almond extract, until smooth (1 minute).  By hand, stir in almonds.  Gently stir in flour mixture just until dough is blended.
Cover and refrigerate dough for 30 minutes.  Divide dough into quarters.  On a lightly floured surface, roll each portion into a 12" x 1 1/2" log.  Place each log on a lightly greased (or parchment lined) cookie sheet about 3" apart.  Bake at 350 for 25-30 minutes or until logs begin to crack.  Cool logs for 15-20 minutes.
Reduce oven to 300.  With a serrated knife, cut each log diagonally into 3/8" to 1/2" slices.  Lay slices, cut side down, on cookie sheet.  Bake, turning once, for 10-15 minutes or until crisp and lightly golden brown on both sides.  Place on cooling racks; cool completely.(Beth had to bake for 20 minutes on each side to get them brown)
Dip the top of each cookie into melted chocolate chips.

Makes approx. 4 dozen cookies

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