Brownie Alpine Biscotti
Indulge in the perfect fusion of rich chocolatey decadence and Italian elegance with this Brownie Alpine Biscotti recipe. Combining the fudgy essence of brownies with the crunch of traditional biscotti, this delectable treat features unsweetened cocoa, espresso powder, and semi-sweet chocolate chips for an irresistible depth of flavor. Toasty sliced almonds or hazelnuts add an earthy crunch, while an optional drizzle of melted chocolate and a dusting of powdered sugar elevate these twice-baked delights to gourmet status. Perfect as a coffee companion or a dessert snack, these biscotti are easy to make and stay fresh for up to two weeks, making them an ideal treat to share or savor over time. Whether you’re hosting a gathering or indulging solo, Brownie Alpine Biscotti is the ultimate blend of sophistication and comfort.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 1 teaspoons espresso powder
- 0.5 cups semi-sweet chocolate chips
- 0.5 cups sliced almonds or chopped hazelnuts
- 0.25 cups melted chocolate (optional, for drizzling)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, combine the granulated sugar, brown sugar, and eggs. Beat with an electric mixer on medium speed until creamy and pale, about 2-3 minutes.
Add the vanilla extract and espresso powder to the wet mixture, mixing well to incorporate.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until the dough comes together. It will be thick and slightly sticky.
Fold in the semi-sweet chocolate chips and sliced almonds or hazelnuts until evenly distributed.
Lightly flour your hands and divide the dough in half. Shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they will spread slightly.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch. Remove from the oven and let cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 300°F (150°C). Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet.
Bake the biscotti for an additional 10 minutes. Flip the slices over and bake for another 10 minutes, or until crisp and dry. The biscotti will continue to harden as they cool.
Remove from the oven and let cool completely on a wire rack. If desired, drizzle with melted chocolate and dust with powdered sugar for an extra indulgent finish.
Store in an airtight container at room temperature for up to two weeks. Enjoy your Brownie Alpine Biscotti with coffee, tea, or as a delightful standalone treat!
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 528.3 g | 192% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 283.1 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 474 mg | 36% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 2871 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
