Servings: 20 (click to scale)
Ingredients
- 1 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 Tbsp yellow cornmeal
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/2 tsp salt
- 2 ea egg
- 1 tsp pure vanilla extract
- 1/2 cup almonds sliced, toasted
- 1/2 cup semi-sweet chocolate chips
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Instructions
- Preheat the oven to 320 degrees F. In a large bowl, sift together the flour, cocoa, baking powder and baking soda. Stir in the cornmeal.
- In a mixer with paddle, cream the butter, sugar and salt. Add the eggs one at a time and vanilla to mixture.
- Add the dry ingredients to wet ingredients and mix (do not overmix). Fold in almonds and chocolate chips.
- Divide dough into two loaves. Shape into two 16" long loaves and place on a sheet pan. Bake for 25-30 min at 320 F with dry heat and 1/2 fan. Let cool.Slice each loaf into 20 biscotti.
Nutrition
Calories: 160kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 110mg | Fiber: 2g
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