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Susquehanna Life

Cooking at Home Chocolate-almond Biscotti

Jul 20, 2014 04:50PM ● By Erica Shames

Residents of Hershey, Pa., have always found delectable ways to keep their cookie jars filled. This satisfyingly crunchy two-tone treat—included in The Hershey, Pennsyvlania Cookbook, by Marilyn Odesser-Torpey—is from local resident and member of the Hershey-Derry Township Historical Society Joanne Lewis Curry, and reflects the town’s Italian heritage.

½ cup butter, softened
1 ¼ cups sugar
2 eggs
1 tsp almond extract
2 ¼ cups flour
¼ cup Hershey’s unsweetened cocoa
1 tsp baking powder
¼ tsp salt
1 cup sliced almonds
1 cup Hershey’s semisweet chocolate chips
1 T shortening (do not use butter, margarine or oil)
¼ cup white chocolate chips
1 tsp shortening (do not use butter, margarine or oil)

  1. Preheat oven to 350-degrees F. Beat butter and sugar in a large bowl until well blended. Add eggs and almond extract. Beat until smooth.
  2. Stir together flour, cocoa, baking powder and salt. Gradually add butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds with wooden spoon.
  3. Divide dough in half. With tightly floured hands, shape each half into a rectangular log about 2 inches in diameter and 11 inches long; place at least 2 inches apart on a large ungreased cookie sheet. Bake for 30 minutes or until logs are set. Remove from oven; cool on a cookie sheet for 15 minutes. Using a serrated knife in a sawing motion, cut logs diagonally into ½-inch thick slices. Discard end pieces. Arrange slices, cut sides down, close together on a cookie sheet; bake for 8 to 9 minutes. Turn slices over; bake an additional 8 or 9 minutes. Remove from oven; cool on cookie sheet on wire rack.
  4. To make the chocolate glaze: Place semisweet chocolate chips and 1 T shortening in a small microwave-safe dish; microwave on high (100% power) for 1 to 1 ½ minutes or until smooth when stirred (makes about 1 cup).
  5. To make the white glaze: Place white chocolate chips and 1 tsp shortening in a small microwave-safe dish; microwave on high (100% power) for 30 to 45 seconds or until smooth when stirred (makes ¼ cup).
  6. Dip end of each biscotti in chocolate glaze or drizzle glaze over entire cookie. Drizzle white glaze over chocolate glaze. Garnish with additional almonds, if desired.

Makes 2 ½ dozen cookies

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