Chocolate Almond Biscotti

Name: Chocolate Almond Biscotti Recipe | Hersheyland
Prep time: 30 min
Total time: 150 min
Yield: 30 cookies
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); 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); 1/4 cup HERSHEY'S Premier White Creme Chips; 1 tsp shortening (do NOT use butter, margarine, spread or oil)

Details

Timing
Timing
Total:: 2 Hr. 30 Min.
Bake:: 45 Min.
Prep:: 30 Min.
Skill Level:: Expert
Yields:: 30 cookies

This Chocolate Almond Biscotti recipe makes for an excellent addition to any dessert table or morning breakfast spread! Crunchy and not too sweet, this Chocolate Almond Biscotti recipe gets topped with a sweet drizzle of glaze for the perfect finish and a seriously delicious bite. Dunk yours in a cold glass of milk or enjoy alongside a hot cup of your favorite coffee. Give your biscotti experience even more variety by adding this Sensational Cinnamon Chip Biscotti to your spread.

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 THIS?

Step-By-Step Directions

Equipment Needed 

oven

bowl

mixer

cookie sheet

wire rack

microwave

microwave-safe bowls

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.

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.

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.

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?

Contact Customer Service