Wednesday, December 7, 2011

Awesome-Tasting Food!! (Christmas)

This recipe was something I tried last year and turned out perfect. It takes a long time and you kinda have to "baby-sit" it, but it is VERY fun to make!!  Using a brownie mix makes this really simple. The almonds gives it a very pretty look. 

Brownie Alpine Biscotti

Prep: 25 min. Bake: 40 min. + cooling
  • 1 package fudge brownie mix (13 by 9 inch size)
  • 3/4 cup ground almonds
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 egg plus 3 egg whites
  • 1 teaspoon almond extract
  • 1/4 cup sliced almonds, optional
  • 3 ounces white baking chocolate, optional

In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.
 Divide dough into thirds. On a greased baking sheet, shape each portion into a 7-in. x 3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes. 
 Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm. 
 Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in an airtight container. Yield: 2-1/2 dozen.

Instead of drizzling chocolate on the top, I dipped the end of each one in chocolate. Or you can also dip the bottom of each one in chocolate.  


1 comment:

  1. I am the hugest chocolate biscotti fan. I used to eat it almost every day. Yummy! So glad you enjoyed the gluten free recipe that I shared on The Small Things Blog!


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