Chocolate And Almond Biscotti Food

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CHOCOLATE AND ALMOND BISCOTTI



Chocolate and Almond Biscotti image

Lots of chocolate chips make this biscotti irresistible.

Provided by C. Anderson

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h45m

Yield 18

Number Of Ingredients 10

1 ½ cups blanched whole almonds
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
⅞ cup white sugar
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 tablespoons whiskey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
  • In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
  • Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
  • Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
  • Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
  • With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
  • Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
  • Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 34.6 g, Cholesterol 20.7 mg, Fat 12.4 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 78.2 mg, Sugar 20.6 g

CHOCOLATE-ALMOND BISCOTTI



Chocolate-Almond Biscotti image

These are great dipped in coffee or eaten by themselves. They make a nice gift when put in a large coffee mug.

Provided by johnvac52

Categories     Dessert

Time 1h20m

Yield 48 serving(s)

Number Of Ingredients 13

1 1/2 cups sliced almonds, toasted,divided
1 cup butter, softened
2 cups sugar
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup white chocolate chips (optional)
2 teaspoons shortening (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a cookie sheet and set aside.
  • Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
  • Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
  • Beat in eggs and almond extract.
  • Beat in as much of the flour as you can with mixer.
  • By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
  • On pieces of wax paper, shape dough into two 14 inch long rolls.
  • Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
  • Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
  • Cool on cookie sheet for 1 hour.
  • Cut each roll diagonally into 1/2 inch thick slices.
  • Place slices, cut sides down, on ungreased cookie sheets.
  • Bake 8 minutes.
  • Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
  • Remove from cookie sheets to wire racks.
  • Cool completely.
  • If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
  • Add 1 teaspoon of shortening to each bowl.
  • Microwave on high for 1 minute, stirring once; stir.
  • If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
  • Dip biscotti into mixtures or drizzle over tops.

Nutrition Facts : Calories 125.3, Fat 5.8, SaturatedFat 2.6, Cholesterol 23.4, Sodium 89.8, Carbohydrate 16.6, Fiber 0.8, Sugar 8.5, Protein 2.2

CHOCOLATE-ALMOND BISCOTTI RECIPE



Chocolate-Almond Biscotti Recipe image

Bake up the perfect holiday gift with our Chocolate-Almond Biscotti Recipe. Made with chocolate, slivered almonds and other sweet ingredients, this Chocolate-Almond Biscotti Recipe is a twice-baked Italian favorite. Biscotti are perfect for holiday care packages or thoughtful gift ideas.

Provided by My Food and Family

Categories     Dairy

Time 2h35m

Yield 36 servings

Number Of Ingredients 10

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 eggs
1 tsp. vanilla
1 cup slivered almonds, toasted

Steps:

  • Heat oven to 325°F.
  • Reserve 2 oz. chocolate. Coarsely chop remaining chocolate. Microwave chopped chocolate in small microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; cool slightly. Meanwhile, combine flour, baking powder and salt.
  • Beat butter and sugars in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in nuts.
  • Divide dough in half; roll each half into 10x2-inch log on lightly floured surface. Place, 2 inches apart, on baking sheet sprayed with cooking spray.
  • Bake 40 to 50 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 15 min. Transfer logs to cutting board. Use serrated knife to cut each log into 18 diagonal slices; place, cut sides down, on baking sheet.
  • Bake 10 min. on each side or until cookies are lightly browned on both sides. Remove to wire racks; cool completely.
  • Melt reserved chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 3.6442 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE



Almond and Lemon Biscotti Dipped in White Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
  • Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
  • Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 2 logs/24 total pieces

Number Of Ingredients 10

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds, toasted
1/3 cup chocolate chips

Steps:

  • In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.
  • On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

"During college, I came across a chocolate biscotti recipe and played around with it until I came up with this one," relates Lori Hinze of McCook, Nebraska. "It's great with tea or coffee for dunking."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 13 cookies.

Number Of Ingredients 12

1/4 cup butter, softened
2/3 cup sugar
1 large egg
2 tablespoons beaten egg
1 ounce semisweet chocolate, melted and cooled
1/2 teaspoon instant coffee granules
1/2 teaspoon hot water
1-1/4 cups all-purpose flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup slivered almonds, toasted

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 190 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

ALMOND AND CHOCOLATE CHUNK BISCOTTI



Almond and Chocolate Chunk Biscotti image

Provided by David Lebovitz

Categories     Bread     Cookies     Chocolate     Bake     Dinner     Almond

Yield makes about 60 cookies

Number Of Ingredients 7

2 1/2 cups (350 g) all-purpose flour
1 teaspoon baking powder
3 large eggs, at room temperature
1 cup (200 g) sugar
1/2 teaspoon vanilla extract
1 1/4 cups (155 g) almonds, toasted and coarsely chopped
7 ounces (200 g) bittersweet or semisweet chocolate, chopped into 1/2-inch (1.5-cm) chunks

Steps:

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a small bowl, whisk together the flour and the baking powder.
  • In a stand mixer fitted with the whip attachment, whisk the eggs, sugar, and vanilla on medium speed until the mixture thickens and holds its shape, about 5 minutes. Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the almonds and chocolate.
  • On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen your hands and smooth the surface of the logs.
  • Bake, rotating the baking sheet midway through baking, until the logs are lightly browned, about 20 minutes. (They will flatten out during baking.) Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10 to 15 minutes.
  • Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.) Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely; they'll continue to firm up as they cool.
  • Storage
  • The biscotti will keep in an airtight container for up to 1 week.
  • Variation
  • You can substitute 1 1/2 cups (240 g) chocolate chips for the chopped chocolate, if you like, although I prefer the irregularity of chocolate chunks in these cookies.

CHOCOLATE CHIP AND ALMOND BISCOTTI (MAIDA HEATTER)



Chocolate Chip and Almond Biscotti (Maida Heatter) image

This perfect and surprisingly easy to make biscotti recipe is from Maida Heatter's wonderful "Book of Great Chocolate Desserts". To make ahead, you can freeze the dough logs and bake from frozen and slightly increase baking time. Recipe makes 40 biscotti.

Provided by blucoat

Categories     Dessert

Time 1h30m

Yield 40 biscotti

Number Of Ingredients 10

6 ounces whole blanched almonds (skinned, 1-1/4 cups)
2 cups sifted unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup minus 2 tablespoons granulated sugar
12 ounces semisweet chocolate morsels (2 cups)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons whiskey or 2 tablespoons brandy

Steps:

  • First toast the almonds in a single layer in a shallow pan in a 350°F oven for 12 to 15 minutes, shaking the pan a few times, until the almonds are lightly colored and have a delicious smell of toasted almonds when you open the oven door. Set aside to cool.
  • Adjust two racks to divide the oven into thirds and preheat oven to 375°F If possible, use cookie sheets without raised edges; otherwise use any sheets upside down. Line the sheets with baking parchment or aluminum foil, shiny side up, and set aside.
  • Sift together into a large bowl (preferably one with flared rather than straight sides) the flour, baking soda, baking powder, and salt. Add the sugar and stir to mix.
  • Place about 1/2 cup of these dry ingredients in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the toasted almonds and process for about 30 seconds, until the nuts are fine and powdery.
  • Add the processed mixture to the sifted ingredients in the large bowl. Add the remaining toasted almonds and the chocolate morsels; stir to mix.
  • In a small bowl beat the eggs with the vanilla and whiskey or brandy, just to mix. Add the egg mixture to the dry ingredients and stir until the dry ingredients are moistened (Use a large rubber spatula). Be patient.
  • Place a length of baking parchment or wax paper on the counter next to the sink. Turn the dough out onto the parchment or wax paper. Wet your hands with cold water-do not dry them-and press the dough into a round mound.
  • With a long, heavy, sharp knife cut the dough into equal quarters. Continue to wet your hands as you form each piece of dough into a strip about 9 inches long, 2 to 2-1/2 inches wide, and about 1/2 inch high (you will press, not roll, the dough into shape). The ends of the strips should be rounded rather than squared.
  • Place two strips crosswise on each of the lined sheets. Bake for 25 minutes, reversing the sheets top to bottom and front to back once during baking.
  • Remove the sheets from the oven and slide the parchment or foil off the sheets. With a wide metal spatula transfer the baked strips to a large cutting board and let them cool for 20 minutes.
  • Reduce the oven temperature to 275°F With a serrated bread knife, carefully cut on a sharp angle into slices about 1/2 inches wide. This is tricky. Cut slowly with a sawing motion.
  • Place the slices, cut side down, on the two unlined sheets. Bake the two sheets, turning the slices upside down and reversing the sheets top to bottom and front to back once during baking.
  • Bake for 25 to 30 minutes (depending on the thickness of the biscotti). Turn the oven heat off, open the oven door, and let the biscotti cool in the oven. When cool, store in an airtight container.

Nutrition Facts : Calories 117.9, Fat 4.8, SaturatedFat 1.6, Cholesterol 10.8, Sodium 32.7, Carbohydrate 16.3, Fiber 1.2, Sugar 9.8, Protein 2.3

CHOCOLATE ALMOND BISCOTTI



Chocolate Almond Biscotti image

Categories     Cookies     Chocolate     Side     Bake     Almond

Yield makes 4 dozen biscotti

Number Of Ingredients 11

2 cups all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet or bittersweet chocolate, coarsely chopped
3 eggs, at room temperature
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 1/2 cups almonds, skins on and lightly toasted

Steps:

  • Position the oven racks so that they are evenly spaced, with one rack in the center. Preheat the oven to convection bake at 325°F. Line a cookie sheet with parchment paper.
  • In a medium bowl, mix together the flour, cocoa, baking powder, baking soda, and salt. Put the chocolate and 1/2 cup of the flour mixture in the bowl of a food processor fitted with the steel blade. Process for 1 minute, until the chocolate is very finely ground. Remove from the processor and mix with the remaining flour mixture.
  • In the bowl of an electric mixer, beat the eggs and sugar together at high speed until pale and thick. Beat in the vanilla and almond extract. Reduce the speed and gradually mix in the flour and chocolate mixture. Turn off the mixer and stir in the almonds.
  • Divide the dough in half. Shape each part into a log 12 to 14 inches long and 2 inches wide and place on the prepared cookie sheet, spacing the logs at least 4 inches apart. Bake in the center of the oven for 20 to 25 minutes, until firm to the touch.
  • Remove the cookie sheet from the oven and place it on a wire rack to cool for 10 minutes. Reduce the oven temperature to 275°F.
  • Slide the baked logs onto a cutting board. Using a long serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the biscotti cut side down on two or three cookie sheets lined with parchment paper. Place them in the oven on multiple racks and bake for 7 to 8 minutes on one side, turning the cookies over to bake for 7 to 8 more minutes. Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container for about a month, or freeze them for up to 5 months.

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4 ounces (115 grams; or 2/3 cup) chopped white chocolate or white chocolate chips 1/2 cup chopped (80 grams) candied citrus peel, such as orange Demerara sugar or sparkling sugar, for sprinkling
From washingtonpost.com


CHOCOLATE ALMOND BISCOTTI RECIPES
More about "chocolate almond biscotti recipes" CHOCOLATE ALMOND BISCOTTI RECIPE - PLATED CRAVINGS . 2017-11-17 · Chocolate Almond Biscotti Recipe ↓ Jump to Recipe · By: Julia Foerster · Posted: 11/17/17 · Updated: 11/17/17. These Mini Chocolate Almond Biscotti are … From platedcravings.com 5/5 (2) Total Time 40 mins Category Cookie Calories 70 per …
From tfrecipes.com


CHOCOLATE ALMOND BISCOTTI COOKIES (LOW-CARB AND GLUTEN-FREE)
This delicious Chocolate Almond Biscotti Cookies recipe is a low-carb version of the traditional and classic Italian biscotti cookie. This one is made with almond flour, unsweetened dried cranberries and sugar-free chocolate chips. Although this is a sugar-free biscotti, it’s so good that you won’t even notice that these cookies are healthier. These past …
From primaverakitchen.com


CHOCOLATE ALMOND BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
Chocolate Almond Biscotti, also known as Cantucci, a twice baked Italian cookie, this traditional Italian Chocolate Cookie is made with whole roasted almonds. A definite holiday treat. Chocolate Almond Biscotti a special treat in our house, always made during the Christmas season. I have been perfecting these Almond Biscotti for awhile now, the first …
From anitalianinmykitchen.com


CHOCOLATE CHIP-ALMOND BISCOTTI RECIPE - EATINGWELL
Low-Fat Bar & Cookie Recipes; Chocolate Chip-Almond Biscotti; Chocolate Chip-Almond Biscotti. Rating: Unrated. Be the first to rate & review! Studded with chocolate and nuts, these crisp cookies are sure to entice bake sale patrons. Help buyers gauge how to fit this treat into a diabetes-friendly meal plan by labeling each pack with the calorie and carb count per cookie. …
From eatingwell.com


CHOCOLATE ALMOND BISCOTTI - MIGHTY MRS | SUPER EASY RECIPES
Browse all my breakfast recipes. This chocolate almond biscotti recipe was featured on Inspire Me Monday and Meal Plan Monday! Chocolate Almond Biscotti. For those who love their morning coffee… this chocolate almond biscotti is going to take your enjoyment to new heights. 5 from 1 review. Read Comments. Print Pin Rate. Course: Breakfast, Brunch, …
From mightymrs.com


WHITE CHOCOLATE ALMOND BISCOTTI | TASTY KITCHEN: A HAPPY ...
Stir together sugar, melted butter, almond liqueur, and extracts in a large bowl, then stir in eggs, white chocolate chunks and toasted almonds. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 30 minutes. Preheat oven to 350°F with rack in middle. Using moistened hands, halve dough and form 2 (10-by 5-inch ...
From tastykitchen.com


CHOCOLATE ALMOND BISCOTTI - DISH BY DISH
CHOCOLATE ALMOND BISCOTTI (Makes 12 – 14 biscotti) Source: Joy of Baking. Ingredients: 1) ¾ cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla extract 5) 1 …
From dishbydish.net


CHOCOLATE ALMOND BISCOTTI - THESAPORITO.COM
Chocolate almond biscotti are the classic Italian cookies in a new way. The classic version of cantucci recipe is always with almonds. And yes… this combination is fantastic, but other biscotti options are in no way inferior: replace almonds with chocolate drops, sun-dried cranberries or raisins and you’ll get an incredible new recipe! do you like risky tastes? Add a …
From thesaporito.com


WHITE CHOCOLATE ALMOND BISCOTTI | TENDERFLAKE CANADA
Return sliced biscotti to the same baking tray. Reduce oven temperature to 350F and bake for another 10-15 minutes. Remove from oven and cool completely. Using a double boiler, melt remaining chocolate chips. Dip and coat the bottoms of biscotti into melted chocolate. Place onto second lined tray and allow chocolate to set. Serve with your ...
From tenderflake.ca


CHOCOLATE BISCOTTI RECIPE - OLIVEMAGAZINE
Put the flour, cocoa, sugar, dark chocolate, baking powder and ½ tsp salt into a food processor. Pulse until pulverised. Add the eggs and vanilla and pulse until a dough forms. Tip the dough onto a counter dusted with flour and knead in the nuts. Divide into 4 and shape into 2.5cm wide × 30cm flat logs.
From olivemagazine.com


BISCOTTI ALMOND RECIPES | IFOOD
Biscotti is a traditional Italian cake, usually enjoyed with a cup of tea or coffee. Many variations of combinations of ingredients can be mixed to produce
From ifood.id


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