-
-
My review
Brownie Biscotti
PA.GRANNY
"A chocolate version of an Italian favorite. You can substitute milk for the water in the egg wash, if you wish."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 55 m servings 91 calsOriginal recipe yields 30 servings (30 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
- Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
- Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
- Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
Nutrition Facts
Per Serving: 91 calories; 4.2 g fat; 12.6 g carbohydrates; 1.7 g protein; 25 mg cholesterol; 53 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 471606 Ratings
-
-
-
-
-
Most helpful positive review
1/8/2003
It's the only biscotti my husband asks for! I omit the chocolate chips, use pecans, and dip them in melted Hershey candy bars when they are done and cold. I also gave some to friends in gift bas...
Most helpful critical review
12/20/2010
A bit disappointing. We love biscotti of most varieties but this didn't deliver due to its light chocolate favor and super dry texture. Would have to adapt too many aspects so will probably lo...
Most helpful
Most positive
Least positive
Newest
1/8/2003
It's the only biscotti my husband asks for! I omit the chocolate chips, use pecans, and dip them in melted Hershey candy bars when they are done and cold. I also gave some to friends in gift bas...
11/14/2002
Excellent flavor, however my biscottis burned a little in the second baking. I found in a cookbook to lower the temp of the oven the second time around to 250. I tried it again and they turned...
9/16/2010
Great biscotti recipe! Very chocolately and very good! I left out the nuts and next time I might bake them for 20 minutes vs. 25. They didn't crumble with I cut into them and they looked great ...
7/28/2003
Just one word.....fabulous! I made these yesterday...actually...two batches of them. I took the advice of others and did several things. I added additional coco powder and a pinch of salt as tha...
12/12/2002
These biscotti's are AMAZING!!! I noticed some of the reviewers had problems with crumbling, so I baked the first time only until firm. I let them cool and no problems cutting them! I cooked ...
12/4/2005
You have to remember that these are biscotti, not gooey chocolate cookies or brownies, and they will not be as sweet or soft as cookies or brownies. They're easy to make, shape and cut, and hav...
7/31/2011
I've been making these frequently over the past couple years and when you follow the recipe exactly, the biscotti are pretty good, but there are some changes I have learned that really improve t...
7/25/2002
Thank you very much for this recipe!! It is truly the best chocolate biscotti recipe I've tried. What a great chocolate flavor the chocolate chips added! I followed your instructions and neve...
12/12/2002
Excellent recipe! Found that the cookies cut much better with a sharp butcher's knife. The nuts kept sticking to my serated knives (and I tried several) which caused the cookie to break. The ...