Kerrmudgeon
01-17-2014, 10:06pm
Chocolate almond biscotti......:yum:
Chocolate cake mix, cup of slivered toasted almonds (I toast them in a dry fry pan flipping as they toast to a golden brown), 2/3 cup of dark chocolate chips, 2 eggs and enough milk just to moisten into a sticky blob mixing thoroughly. Divide into two long rectangular blobs on wax paper/cookie sheets and bake at 375 for about 30 minutes until it bounces back in the middle to touch.
Let that cool and cut into half inch strips and turn on one side and bake again for 10-12 minutes, cool, and flip/bake other side. What you want is a really dry crunchy dense consistency. Let them cool and you have a great Italian style chocolate cookie that's great with an espresso, cappuccino, etc. Dust them with confectioners sugar if desired to finish. :yesnod:
Bear in mind the dish in the pic is tiny, a side plate size. :thumbs:
Chocolate cake mix, cup of slivered toasted almonds (I toast them in a dry fry pan flipping as they toast to a golden brown), 2/3 cup of dark chocolate chips, 2 eggs and enough milk just to moisten into a sticky blob mixing thoroughly. Divide into two long rectangular blobs on wax paper/cookie sheets and bake at 375 for about 30 minutes until it bounces back in the middle to touch.
Let that cool and cut into half inch strips and turn on one side and bake again for 10-12 minutes, cool, and flip/bake other side. What you want is a really dry crunchy dense consistency. Let them cool and you have a great Italian style chocolate cookie that's great with an espresso, cappuccino, etc. Dust them with confectioners sugar if desired to finish. :yesnod:
Bear in mind the dish in the pic is tiny, a side plate size. :thumbs: