Treat Your Palate Biscotti

Any occasion where food is served piques my interest. Peggy Ann Turner staged a wonderful art exhibit and baked her own treats for visitors. As usual, I asked for the recipe, explaining how it would be shared. Lucky for us, Peggy Ann readily agreed. These biscotti taste unique. They have a sweetness that demands your attention, a perfect texture and a lovely appearance.

Triple Chocolate Almond Biscotti Ingredients:

  • 1 c slivered almonds
  • 1/4 c unsalted butter
  • 2/3 c brown sugar
  • 1 large egg
  • 1/4 bittersweet chocolate chips
  • 1/4 c milk chocolate chips
  • 1/4 c white chocolate chips
  • 1 1/4 c unbleached flour

Preheat oven to 350 degrees and line a large baking sheet with parchment
paper. In a dry frying pan, toast almonds over medium heat until they
are a light brown colour. Set aside to cool.

With an electric mixer, cream butter and brown sugar together
until soft, smooth and light in colour, about 4 minutes. Beat in egg
and stir in nuts and chocolate chips. Add flour and stir thoroughly.

Shape dough into a 3 inch wide log and place on baking sheet. Bake
for 25 minutes. Remove from oven and allow to cool for 30 minutes.

Reduce oven temperature to 325 degrees. With a serrated knife, cut log into
slices just under 1/2 inch. Lay slices on baking sheet and bake for
20 minutes. Biscotti can be stored in an airtight container for up to 3 weeks. Makes 20 biscotti.

Final notes:

Holly blogs about cooking healthy, tasty food at Jittery Cook, and recipe2recipe sharing somewhat amusing details about her experiences and influences. 


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