White Chocolate Almond Biscotti
What do you serve the morning after a big holiday meal? Not ham & turkey sandwiches, that's for sure! While coffee's brewing, pull a baggie of these yummy biscuits out of the freezer. Dunk and be happy.
- ½ cup butter, softened
- 1 cup white sugar
- 3 eggs
- 1 tsp almond extract
- 3¼ cup all-purpose flour
- 1 tbsp baking powder
- 1 cup white chocolate chips
- ¾ cup slivered almonds
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter and sugar. Beat in eggs, one at a time. Beat in almond extract.
In a separate bowl, combine flour and baking powder. Gradually beat the flour mixture into the butter mixture. Fold in the chocolate chips and almonds.
Divide the dough into three 10 inch logs and place on ungreased baking sheets. Bake in the preheated oven for about 20 minutes, until lightly browned. Cool for 5 minutes.
Cut each diagonally into 1 inch slices. Place each slice cut side down on the baking sheets. Bake for an additional 15 minutes until golden brown.
Cool completely on a wire rack and store in an airtight container.
- Biscotti freezes great. Make them up to 2 months in advance, then defrost at room temperature one hour before serving.
Submit!
