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Level
easy
Prep Time
15 min
Total Time
70 min
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

Directions

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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Nutrition Facts

Nutrition Description:
Per serving (1 biscotti)
Calories:
100
Fat:
4
Saturated Fat:
0
Carbs:
13
Fibre:
0
Sugar:
0
Cholesterol:
0 mg
Protein:
2
Sodium:
0 mg
Potassium:
0