In this pretty marbled cookie, one half of the dough is almond-flavored like the traditional biscotti di Prato, and the other half is chocolate/coffee flavored. Source: EatingWell Magazine, Holiday Issue 1995

Marie Piraino
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Ingredients

Directions

  • Preheat oven to 325F. Lightly oil a baking sheet or coat it with nonstick cooking spray.

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  • Spread almonds on a second baking sheet and bake for 12 to 14 minutes, or until lightly toasted.

  • Stir together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together eggs, egg whites and vanilla in a small bowl and add to the dry ingredients; mix just until smooth.

  • Combine cocoa, instant coffee and water in a small bowl. Divide the dough in half. Add the cocoa mixture and melted chocolate to one half. Mix just until incorporated. Stir almond extract and the almonds into the other half.

  • Place half of the almond dough on a well-floured work surface. Pat into a 4-by-8-inch rectangle. Top with half of the chocolate dough. Roll up into a cylinder, then roll the cylinder back and forth to form a 14-by-1 1/2 inch log. Repeat with the remaining doughs. Place the logs on a prepared baking sheet. Bake until firm to the touch, 20 to 25 minutes. Transfer the logs to a rack to cool. Reduce the oven temperature to 300F.

  • Cut the logs diagonally into 1/2-inch-thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before storing.

Nutrition Facts

51 calories; 1.3 g total fat; 0.3 g saturated fat; 8 mg cholesterol; 42 mg sodium. 19 mg potassium; 8.5 g carbohydrates; 0.4 g fiber; 4 g sugar; 1.3 g protein; 11 IU vitamin a iu; 2 mcg folate; 5 mg calcium; 4 mg magnesium;

Reviews (7)

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7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
01/13/2018
First attempt was disaster. Too sticky so I chucked the lot. Second try turned out better but not great. There are better recipes out there. Read More
Rating: 5 stars
03/12/2017
This is my go to biscotti recipe for years. Very light not many calories great for dunking. Read More
Rating: 1 stars
09/18/2014
Did not care for these at all - sorry. I have made biscotti many times and always use my own sort of recipe. I had to create some treats for a function and decided to try someone elses recipe. Big mistake. Total waste of so many ingredients (MONEY!) that I felt upset upon completion of them. Tasted terrible and flat. I would not serve these to anyone and now have to start from scratch and make something else in the next hour. Would not recommend this recipe EVER. Pros: easy to make as biscotti normally is. Cons: did not taste good way too much baking time suggested and they ended up way over cooked Read More
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Rating: 5 stars
12/25/2013
Delicious--loved by all I'd never made biscotti before and despite my uncertainty about how good they'd be these cookies turned out to be delicious! Highly recommended:) Pros: Super yummy and relatively easy Cons: Takes a while to bake Read More
Rating: 3 stars
10/30/2011
I quite liked this recipe! I made a few adjustments: I used wholegrain flour and ended up using about an extra 1/2 cup because the mixture was too wet. I cut the sugar amount in half and added a bit of honey (couple tablespoons) because I don't like my biscotti to be too sweet. I used real ground coffee instead of instant and didn't have any almond extract so just added an extra half teaspoon of vanilla. Instead of melted chocolate (didn't have any) I used two tablespoons of apple sauce. In the end the flavour was very good but they need to be dipped in coffee/tea/wine or whatever you like because they are a little on the dry side. But very healthy!! Read More
Rating: 4 stars
10/29/2011
I've been making these every year since the recipe first appeared in Eating Well. These cookies have spoiled me for commercially available biscotti. They don't even come close to these. I often get special requests for them. Read More
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Rating: 5 stars
10/29/2011
A family Tradition We've been making this recipe for years! In fact I'll be making it again today! Read More