- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Makes
- 36 biscotti
Ingredients
- 1/2 cup
- unsalted butter, at room temperature
- 125 mL
- 3/4 cup
- sugar
- 175 mL
- 1/4 cup
- packed dark brown sugar
- 60 mL
- 2
- eggs
- 0
- 1 tbsp
- vanilla extract
- 15 mL
- 2 cups
- all-purpose flour
- 500 mL
- 1/2 cup
- cocoa powder
- 125 mL
- 1 1/2 tsp
- baking powder
- 7 mL
- 1 tsp
- ginger
- 5 mL
- 1/2 tsp
- each ground cardamom, cinnamon and salt
- 2 mL
- 1 cup
- slivered almonds
- 250 mL
Method
- Step 1
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. With an electric mixer, beat butter with sugars until pale and fluffy. Add eggs and vanilla and blend well.
- Step 2
- Sift together flour, cocoa, baking powder, spices and salt. Stir flour mixture into butter mixture until blended. Stir in almonds. Shape cookie dough into 2 logs and place on prepared baking sheet, leaving 3 inches (8 cm) between logs. Press lightly to flatten slightly. Bake 40 min. Remove from oven.
- Step 3
- Reduce oven temperature to 325°F (160°C) and line a second baking sheet with parchment paper. While still warm, slice 1/2-inch (1 cm) biscotti on the bias with a serrated knife. Place on baking sheet. Bake 12 to 15 min. until lightly browned around the edges. Biscotti will firm up further as they cool.
Characteristics
Baked GoodsNutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 biscotti)
- Calories:
- 100
- Fat:
- 4
- Carbs:
- 13
- Protein:
- 2
