I know, I know…it’s a busy time of year. You need to be in two places at once and have something freshly baked for numerous parties and you just don’t feel like pulling out the “Art of French Cooking” for a lovely madeline recipe.
I hear ya sister.
So it’s time for another “brownie from a box” recipe. I love these. You start with a basic brownie mix and add in this and that and before you know it, we have biscotti. It is crisp on the outside and chewy in the inside. Add in the white chocolate drizzle and it’s a bedazzled brownie biscotti.
Let’s bake shall we!
Brownie Alpine Biscotti
recipe from Taste of Home
1 package fudge brownie mix (13-inch x 9-inch size)
3/4 cup ground almonds
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1 egg plus 3 egg whites
1 teaspoon almond extract
1/4 cup sliced almonds, optional
3 ounces white baking chocolate, optional
In a large bowl, combine the brownie mix, ground almonds, flour and
baking powder. In a small bowl, whisk egg, egg whites and extract.
Add to brownie mixture; stir until combined.
Divide dough into thirds. On a greased baking sheet, shape each
portion into a 7-in. x 3-1/2-in. rectangle. Bake at 350° for 24
Remove from the oven; cool on baking sheet for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife
into 3/4-in. slices. Place cut side down on greased baking sheets.
Bake 12-14 minutes longer or until firm.
Cool on wire racks. If desired, sprinkle with sliced almonds and
drizzle with chocolate. Let stand until chocolate is completely set.
Store in an airtight container.
Return to The Catholic Conspiracy