Chocolate Almond Biscotti
Active Time: 35 minutes • Total Time: 1 hour 20 minutes plus cooling • Makes: about 6-1/2 dozen
4 cups Schnucks all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Schnucks baking soda
1-1/2 cups Schnucks granulated sugar
1 cup Schnucks unsalted butter (2 sticks), softened
4 Schnucks large eggs
2 teaspoons Schnucks pure vanilla extract
2 packages (2.25 ounces each) sliced almonds (1 cup)
1 cup mini semi-sweet chocolate morsels
Schnucks nonstick cooking spray
1. Adjust oven racks to upper and lower positions. Preheat oven to 325°F. Into large bowl, sift flour, cocoa, baking powder, salt and baking soda. In separate large bowl, with mixer on medium, beat sugar and butter 5 minutes or until light and fluffy. Add eggs and vanilla and beat 1 minute. With mixer on low speed, gradually add flour mixture, then almonds and chocolate morsels, beating just until combined.
2. Divide dough into 4 equal-sized pieces. Spray 2 large cookie sheets with nonstick cooking spray. On 1 cookie sheet, with floured hands if necessary, shape 1 piece of dough into 12 x 3-inch log (about 1/2-inch high); repeat with remaining 3 pieces of dough, placing 2 logs on each cookie sheet.
3. Bake logs 25 to 30 minutes or until tops are firm and toothpick inserted in center comes out clean, rotating cookie sheets between upper and lower racks halfway through baking. Cool logs on cookie sheets on wire racks 20 minutes.
4. Transfer 1 log at a time to cutting board. With serrated knife, cut log crosswise into 1/2-inch thick slices. Place slices, cut side down and close together, onto same cookie sheets. Bake slices 20 to 25 minutes longer or until dry, rotating cookie sheets between upper and lower racks halfway through baking. Transfer biscotti to wire racks to cool completely. Store biscotti in airtight container up to 3 weeks or freeze up to 3 months.
Each biscotti: about 88 calories, 4 g total fat (2 g saturated), 15 mg cholesterol, 56 mg sodium, 11 g carbohydrate, 1 g fiber, 6 g sugars, 2 g protein