BROWNIE BISCOTTI

  • 1 pouch Ghirardelli Triple Chocolate Brownie Mix
  • 1 ⅔ cups all-purpose flour
  • ½ cup butter, softened
  • 1 egg
  • 2 egg whites
  • ½ tsp baking powder
  • ½ tsp almond extract
  • ½ cup white chocolate chips
  • ½ cup slivered almonds

DIRECTIONS

Preheat oven to 350°F. In large bowl, place brownie mix, flour, butter, egg, egg whites, baking powder and almond extract. Using an electric mixer, blend on low speed until dough is formed. Add chips and nuts and continue to mix on low speed 30 seconds.

Divide dough into 2 balls. With floured hands, shape each piece into flat 12x2 1/2-inch loaf. Place 4-inches apart on ungreased cookie sheet. Bake 25-30 minutes. Cool 20 minutes. Cut each loaf diagonally into 3/4-inch slices. Place cut-side down on ungreased cookie sheets. Bake 16-18 minutes or until biscotti are firm to the touch. Servings: 30 cookies Adapted from GhirardelliBrownies.com

 
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