Chocolate Almond Biscotti

I’ve always wanted to try making biscotti and when I found this recipe for Chocolate Almond Biscotti I knew I had to try making it. Now, I’m not a coffee drinker myself – but I share a passionate romance with tea – but there are a few special coffee drinkers in my life that I wanted to share these biscotti’s with.

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  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped
  • 3/4 cup semisweet chocolate chips
  • Lindt Chocolate (milk & white)
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    Preheat oven to 350°F. and butter and flour a large baking sheet.

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    In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

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    On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

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    On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack.

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    Once it has had a chance to cool, melt your milk chocolate and dip the individual pieces of biscotti to make a chocolate base. Melt the white chocolate and drizzle on top to decorate. Biscotti keep in airtight containers 1 week and frozen, 1 month.

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    These biscotti’s are best served to someone you care about paired with a deliciously fresh cup of coffee (or tea or hot chocolate for those non-coffee fans out there).

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    Godere dei biscotti e caffè (Italian for: Enjoy the biscotti & coffee),

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