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John Morrison, formerly of Prego, Westin Resort Guam

1/3 cup butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/4 tsp almond extract
2 tsp orange zest
2 1/4 cups all purpose flour
1 1/2 tsps baking powder
1/8 tsp nutmeg
1/4 tsp salt
1 cup semisweet chocolate chips
1/2 cup toasted almond pieces

Preheat oven to 325F. Grease and flour a large baking sheet. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and zest. Combine flour, baking powder, nutmeg and salt and then stir into the creamed mixture until just blended. Fold in almonds. Divide dough into two pieces and form into loaves about 12 inches long by 1/2 inch high and then place 2 inches apart on the prepared baking sheet. Bake in preheated oven for 25 minutes or until light golden brown and then allow cooling on a wire rack for 5 minutes.

With a serrated knife, cut diagonally into slices about 1/2 inch thick and then lay them flat onto the baking sheet. Bake them for an additional 10 minutes, turning over once and then cool on the wire rack again. Place chocolate chips into a small microwave-safe bowl and melt in the microwave stirring every 20-30 seconds until smooth. Spread chocolate onto, or dip, one side of each biscotto and let stand at room temperature until set. Store biscotti in an airtight container at room temperature.

P.S. Don't eat 'em all at once. :)

Yield: 3 1/2 dozen

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