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Brownie Biscotti Recipe
|Butter||1⁄2 Cup (8 tbs), melted|
|Vanilla extract||2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Baking cocoa||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Unblanched toasted almonds||1 Cup (16 tbs), coarsely chopped|
|Miniature semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Vanilla chips/White chips||1⁄2 Cup (8 tbs)|
|Shortening||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4370 Calories from Fat 1905
% Daily Value*
Total Fat 212 g326%
Saturated Fat 83.8 g419.1%
Trans Fat 1 g
Cholesterol 876.3 mg
Sodium 2514.5 mg104.8%
Total Carbohydrates 597 g199.1%
Dietary Fiber 26.8 g107.2%
Sugars 468.5 g
Protein 66 g132.4%
Vitamin A 70.8% Vitamin C
Calcium 119.1% Iron 101%
*Based on a 2000 Calorie diet
Combine flour, sugar, cocoa, baking powder and baking soda; gradually add to the butter mixture just until combined (dough will be crumbly).
Turn dough onto a lightly floured surface; knead in almonds and chocolate chips.
Divide dough in half.
On an ungreased baking sheet, shape each portion into a 12-in.x 3-in.1 og, leaving 3 in.between the logs.
Bake at 325° for 30-35 minutes or until set and the tops are cracked.
Cool for 15 minutes.
Carefully transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in.slices.
Place cut side down on ungreased baking sheets.
Bake for 20-25 minutes or until firm and dry.
Remove to wire racks to cool.
For drizzle, in a microwave-safe bowl, melt vanilla chips and shortening; stir until smooth.
Drizzle over biscotti.