Serves: 5
Total Calories: 771
Yield: 15 to 18 cookies
1. Coarsely chop the chocolate squares.
2. Beat the eggs and sugar with an electric mixer on medium speed for 5 minutes. The mixture should stream slowly from the beaters as shown.
3. Add the remaining ingredients to the egg mixture and stir with a wooden spoon until well blended.
4. Line a baking sheet with aluminum foil and coat with cooking spray. Form the dough into a 12x4 inch loaf. Bake in a preheated 350°F oven for 25 minutes or until lightly browned.
5. Let the loaf cool slightly, then transfer to a cutting board. With a serrated knife, cut the loaf diagonally into 3/4 inch slices.
6. Arrange the slices on an ungreased cookie sheet and bake in a preheated 350°F oven for 10 minutes. Remove and let cool for at least 30 minutes before serving.
Important tip
The most crucial part of this recipe is getting the egg-sugar mixture to the right consistency. Be sure to beat the ingredients no less than 5 minutes. I use a timer (time goes by slowly with an electric mixer).
This Chocolate Almond Biscotti recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.
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