Serves: 30
Total Calories: 276
Heat the oven to 350°F. Spray a 9- by 9-inch baking dish with baking spray.
Toss the brownie mix and nuts together in a large mixing bowl. If the brownie mix contains a package of chocolate syrup, reserve it for another use. Mix in the eggs and almond extract until all of the dry ingredients have been moistened and a stiff batter forms. Scrape into the pan and pack into an even layer. Bake until the cake is firm in the center, about 35 minutes. Remove from the oven and let cool for 15 minutes.
Cover with a cutting board, invert, and remove the pan. Cool for another 5 minutes. Cut the cake into 3 strips, scoring the surface with a serrated knife and finishing cutting through with a large chopping knife then cut each strip into 10 or 11 rectangular strips, using the same method. Return the strips to the pan, setting each on one of its narrow sides, like dominoes, leaving about 1/4 inch between cookies. To fit them all in the pan you will have to make two layers. Just rest the top layer across the bottom layer. Return to the oven and bake until the cookies are crisp on all sides, about 25 minutes more. Cool on a rack before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Brownie Biscotti recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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