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. 

ADD A COMMENT

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.

Menu