Recipe for cooking chocolate brownie biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Chocolate Brownie Biscotti

2 1/2 c. flour
1 1/3 c. sugar
3/4 c. unsweetened cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) butter or butter replacement, melted
3 lrg. eggs
2 tsp. vanilla extract or flavoring
1 c. almonds, toasted and coarsely chopped
4 oz. semisweet chocolate, coarsely chopped
2 oz. white chocolate, melted

Preheat oven to 325 degrees F.

In med. bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt.

In lrg. bowl, with mixer at med. speed, beat butter, eggs, and vanilla extract or flavoring until mixed. Reduce speed to low; gradually add flour mixture and beat just until blended. With hand, knead in almonds and semisweet chocolate until combined.

Divide dough in half. On nonstick lrg. baking sheet, shape each half into 12 x 3-in. log, about 3 in.es apart. Bake logs 30 mins.. Cool logs on baking sheet on wire rack 15 mins..

Place logs on cutting board. With serrated knife, cut each log crosswise into 1/2-in.-thick diagonal slices. With long metal spatula, place slices, top side up, 1/4 in. apart, on same baking sheet. Bake slices 20 mins. to allow biscotti to dry out. Cool biscotti completely on baking sheet on wire rack. (Biscotti will harden as they cool.) After completely cooled, drizzle with melted white chocolate.

Store biscotti in tightly covered container at room temperature up to 2 weeks, or in freezer up to 6 months.