Recipes

Chocolate Chip and Almond Biscotti

Chocolate Chip and Almond Biscotti
  • Rating:
  • Yield: 32 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 37 Mins.
  • Indulge a little with a crunchy piece of sweet biscotti over a steaming cup of freshly made coffee. With Chocolate Chips, Fisher® Dried Sweetened Cranberries and Fisher® Sliced Almonds in the mix, you have a delicious combination to look forward to in every bite. 

Ingredients

  • 1 cup sugar
  • 1/2 vegetable oil
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup chocolate chips
  • 1/2 cup dried Fisher® Dried Sweetened Cranberries
  • 1 cup Fisher® Chef’s Naturals Sliced Almonds

Directions

  1. Preheat oven to 375°F. Line cookie sheet with parchment paper.
  2. Whisk sugar, oil, eggs, and vanilla in a large bowl until well blended.
  3. Combine the flour and baking powder. Stir flour mixture, chocolate chips, cranberries and almonds into the egg mixture with a rubber spatula or wooden spoon to form a dense dough. Dough may need to be finished by hand to incorporate all of the flour. Divide dough into 2 pieces. Form each piece into a ½-inch thick 11 x 4-inch log on the prepared cookie sheet.
  4. Bake for 25 to 30 minutes or until golden brown. Remove from the baking sheet to cool on a wire rack for 10 minutes or until cookies are cool enough to handle.
  5. Slice on the diagonal into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 5 to 7 minutes on each side. Cookie slices should be lightly toasted. Let cool completely on rack before storing

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Reviews

Rating (4):

When I first was making this recipe I did not think I would make it again because it was sticky and difficult to shape into log. But after eating these I will make more. We love the taste and texture. Just right for dipping. Regarding the sticky dough I discovered that using a piece of plastic wrap to shape dough on pan made it easy and kept my hands clean.

- Anonymous | 07.15.15

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