Brownie Biscotti: The Best Brownie Biscotti Recipe from Cook'n

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	Brownie Biscotti

Serves: 30

No one will guess that these intense chocolate crisps were made from a mix. A word of warning about brownie mixes. It used to be that they all came in a 16-ounce box and made a square pan of brownies (the size was so universal that a square baking pan became known as a brownie pan). Now, however, they’ve been super-sized. A family-size box of brownie mix makes a larger pan and is too much for this recipe. If that is the brownie mix you bought, you can increase the nuts to 2 1/2 cups, the almond extract by a drop, and the eggs by about half an egg (I know this sounds ridiculous, but it’s the only way it works). Bake it in a 9- by 13-inch pan; the baking time will be the same.

   No-stick flour and oil baking spray
   1 (1-pound) box brownie mix
   2 cups shelled nuts (about 8 ounces), such as whole almonds, walnut halves, pecan halves, or hazelnuts
   3 extra-large eggs
   1/4 teaspoon almond extract

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Heat the oven to 350°F. Spray a 9- by 9-inch baking dish with baking spray.

Toss the brownie mix and nuts together in a large mixing bowl. If the brownie mix contains a package of chocolate syrup, reserve it for another use. Mix in the eggs and almond extract until all of the dry ingredients have been moistened and a stiff batter forms. Scrape into the pan and pack into an even layer. Bake until the cake is firm in the center, about 35 minutes. Remove from the oven and let cool for 15 minutes.

Cover with a cutting board, invert, and remove the pan. Cool for another 5 minutes. Cut the cake into 3 strips, scoring the surface with a serrated knife and finishing cutting through with a large chopping knife; then cut each strip into 10 or 11 rectangular strips, using the same method. Return the strips to the pan, setting each on one of its narrow sides, like dominoes, leaving about 1/4 inch between cookies. To fit them all in the pan you will have to make two layers. Just rest the top layer across the bottom layer. Return to the oven and bake until the cookies are crisp on all sides, about 25 minutes more. Cool on a rack before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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