Biscotti are very special when served with coffee or tea
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1 (12-ounce) package (2 cups) semi-sweet chocolate chips, reserve 1 cup
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Butter, softened
1/2 teaspoon almond extract
1/2 teaspoon vanilla
3 large Land O Lakes® Eggs
1 cup slivered almonds, toasted
1 cup reserved semi-sweet chocolate chips
2 tablespoons shortening
Heat oven to 325°F.
Place 1 cup chocolate chips in small microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 10-20 seconds, until smooth. Cool to room temperature.
Combine flour, cocoa, baking powder, baking soda and salt in medium bowl. Set aside.
Combine sugar, brown sugar, butter, almond extract and vanilla in large bowl. Beat at high speed until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Add cooled melted chocolate; beat until well mixed. Gradually add flour mixture, beating at low speed after each addition. Stir in nuts. Cover; refrigerate until firm.
Shape dough with floured hands into 2 (9x3-inch) logs. Place on greased cookie sheet. Bake 40-50 minutes or until toothpick inserted in center of each log comes out clean. Cool 15 minutes. Slide logs onto cutting board; cut diagonally into 3/4-inch slices. Return to cookie sheet, cut-side down. Bake 10 minutes; turn biscotti over. Continue baking 10 minutes or until dry. Cool completely.
Meanwhile, microwave reserved 1 cup chocolate chips and shortening in small, microwave-safe bowl 1 minute; stir. Continue microwaving, stirring every 10-20 seconds, until smooth.
Line cookie sheet with waxed paper. Dip biscotti halfway into chocolate coating, pushing mixture up with spatula. Shake off excess coating. Place onto prepared cookie sheet. Refrigerate until chocolate is set. Store in airtight containers in cool place or in refrigerator.
Recipe and photo courtesy or NESTLÈ® USA.