Welcome to Day 4 of The 12 Cookies of Christmas.
So far, we have showcased 2 wonderful shortbread recipes and a delicious chocolate chip meringue. Now it is time for some really easy chocolate biscotti that are made with a brownie mix.
No, you say, a boxed brownie mix. Yes, I cheated, it was easy and very tasty.
Around the holidays, I tend to purchase some of the holiday cookbooks put out by various cooking magazines. This recipe, called Brownie Alpine Biscotti, came from the Taste of Home Cookies and More Booklet. I was looking for something chocolaty for the cookie swap and figured the fudginess of a brownie may make these cookies a big hit. I was making three different cookies for the swap and this recipe was very easy with the most effort going into grinding the almonds. The Brownie Alpine Biscotti recipe also called for almond extract. After I put it in and tasted the batter, I wasn't sure if the almond extract would be too strong. After the biscotti was cooked, the flavor definitely mellowed.
This biscotti has a nice mellowed chocolate taste with the almond flavor taking center stage. I wasn't sure I liked them, but as we discussed the biscotti at the cookie swap, biscotti are great for dipping, whether in coffee, tea or hot chocolate. If you are having biscotti for breakfast or as a mid-afternoon snack, it complements, not overpowers your drink.
The night after the cookie swap, I sat enjoying a cup of coffee and began dunking the biscotti. It really was delicious. It was nutty and sweet and was a great pairing to the cup of coffee. I started to laugh. At every cookie swap, or party you bring cookies, there are the cookies that get eaten immediately and those you save and eat the next day. I am a "next day" cookie eater. That's when you get to sit and savor, sometimes the best cookie...or in this case, biscotti.
1 package of fudge brownie mix
3/4 cup of ground almonds
1/2 cup of flour
3/4 teaspoon of baking powder
1 egg plus 3 egg whites
1 teaspoon of almond extract
1/4 cup of sliced almonds
1. Combine the brownie mix, ground almonds, flour and baking powder in a large bowl. Set aside.
2. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.
3. On a greased baking sheet, shape each portion into a 7-in. x 3-1/2-in. rectangle.
4. Bake at 350° for 18-20 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
5. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets.
6. Bakreduce oven to 325°, and bake the biscotti for an additional 15-20 minutes. Cool on wire racks.
Store in an airtight container. Makes about 2-1/2 dozen.