Brownie mix makes these crunchy biscotti cookies easy to stir up, and a white chocolate and almond topping adds a special look.
—JEANIE WILLIAMS MINNETONKA, MN
PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 2 1/2 DOZEN
1package fudge brownie mix (13-in. x 9-in. size)
3/4cup ground almonds
1/2cup all-purpose flour
3/4teaspoon baking powder
1egg plus 3 egg whites
1teaspoon almond extract
1/4cup sliced almonds, optional
3ounces white baking chocolate, optional
1. 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.
2. Divide the dough into thirds. On a greased baking sheet, shape each portion of dough into a 7x3 1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
3. 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.
4. 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.