- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 biscotti)
- Calories:
- 100
- Fat:
- 4 g
- Carbs:
- 13 g
- Protein:
- 2 g
