Chocolate Almond Biscotti

Details

Time
2 hours 30 minutes
Skill Level
Expert
Yields
30 cookies

Biscotti make an excellent addition to any dessert spread. Crunchy and not too sweet, this chocolate and almond recipe gets topped with a drizzle of glaze for the perfect finish. Dunk them in a cold glass of milk or a hot cup of coffee.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
45 minutes
Cool Time
1 hour 15 minutes

Ingredients

  • 1/2 cup

    butter or margarine (1 stick), softened

  • 1-1/4 cups

    sugar

  • 2

    eggs

  • 1 tsp

    almond extract

  • 2-1/4 cups

    all-purpose flour

  • 1/4 cup

    HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

  • 1 tsp

    baking powder

  • 1/4 tsp

    salt

  • 1 cup

    almond slices

  • almond slices (optional)

  • Chocolate Glaze

  • 1 cup

    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

  • 1 Tbsp

    shortening (do not use butter, margarine, spread or oil)

  • White Glaze

  • 1/4 cup

    HERSHEY'S Premier White Creme Chips

  • 1 tsp

    shortening (do not use butter, margarine, spread or oil)

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
bowl
bowl
mixer
mixer
cookie sheet
cookie sheet
wire rack
wire rack
microwave
microwave
microwave-safe bowls
microwave-safe bowls
1

Heat oven to 350°F. Beat butter and sugar in large bowl until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds with wooden spoon.

2

Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.

3

Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs diagonally using a sawing motion, into 1/2-inch thick slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet.

4

Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired.

Chocolate Glaze:

Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.

White Glaze:

Place 1/4 cup HERSHEY'S Premier White Creme Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at Medium (50%) 30 to 45 seconds or until chips are melted and smooth when stirred.

Additional questions?