As requested by my chocolate-starved biscotti-craving sister, Chocolate Almond Biscotti made a recent appearance in the Dubois kitchen. We found this recipe tucked away in Mom’s “Hershey’s Homemade” recipe book. The pages of the entire book are pristine and seem to be untouched – except this one. Mom has scribbled all over it with pen and white-out correction fluid, and the page is complete with the stiff wrinkles of spilled liquid.
This complete breakfast.
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Beat butter and sugar until blended, then add eggs and almond extract, beating until smooth. Add flour, cocoa powder, baking powder and salt. Divide your dough into two relatively equal halves, and mold each half into a rectangular log with about a 2 inch diameter (each log will be about 11 inches long). Place both on an ungreased cookie sheet. Bake for 30 minutes.
In the oven, after 15 minutes.
Remove biscotti from oven and let cool for about 15 minutes before cutting each log into diagonal slices about 1/2-1 inch in diameter (use a serrated knife). Arrange the cut slices on the cookie sheet, cut sides down. Bake again for 8-9 minutes, turn each slice over, and bake for another 8-9 minutes.
Microwave 1 cup chocolate chips with 1 tablespoon shortening (I used a mix of butter and canola oil) for 1-1 1/2 minutes. Mix and drizzle over the biscotti, or dip the biscotti in the glaze, or do both as I did!
Dip and drizzle!
I came across a recipe from Our Best Bites the other day, and when my sweet tooth acted up between lunch and dinner, I knew it was time to try it out. The family was skeptical at first – especially of the lime glaze – but it looked too promising to pass up.
Mom: "The lime makes it!"
Success! It was easy to make and a hit with the family.
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 1/2 cup mashed ripe bananas (I used 3 bananas)
- 1/4 cup sour cream
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup coconut for batter, 2 additional tablespoons for on top
Preheat oven for 350 degrees. Beat butter, sugar and eggs until blended. Then beat in mashed bananas, sour cream, milk and vanilla. Add in flour, baking soda and salt. Finally, stir in coconut by hand. Pour bread batter into a greased loaf pan (9×5”) and sprinkle with additional coconut.
Pre-oven. The coconut sprinkled on top gives a fun texture when baked. And it looks great!
Bake for about an hour, or until done (mine took 1 hour, 15 min). Sara at Our Best Bites recommends covering the top with foil midway through the baking time to prevent excessive browning.
When cooked through, take the pan out of the oven and let it cool for 10 minutes. While you wait, whip up the lime glaze: 2 tablespoons fresh lime juice mixed with 1/2 cup powdered sugar.
After the bread has cooled, drizzle the glaze over the top with a spoon. Let it soak into the bread – the glaze is the best part!