Daintily drizzled with white chocolate, these eye-catching biscotti are loaded with chocolate chips and crunchy almonds. “They look so pretty in a holiday gift basket with an assortment of hot chocolate and teas,” notes Amber Sumner of Congress, Arizona.
Ingredients
- 1/2 cup butter, melted
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/3 cups sugar
- 3/4 cup baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup unblanched almonds, toasted and coarsely chopped
- 1/2 cup miniature semisweet chocolate chips
- drizzle:
- 1/2 cup white baking chips
- 1-1/2 teaspoons shortening
Directions
- Preheat oven to 325°. In a large bowl, combine the butter, eggs and vanilla until well blended. Combine the flour, sugar, cocoa, baking powder and baking soda; gradually add to 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 12x3-in. log, leaving 3 in. between the logs.
- Bake until set and tops are cracked, 30-35 minutes. 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 until firm and dry, 20-25 minutes. Remove to wire racks to cool.
- For drizzle, in a microwave, melt white baking chips and shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over biscotti.
