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Brownie Alpine Biscotti

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look.
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    2-1/2 dozen


  • 1 package fudge brownie mix (13-inch x 9-inch size)
  • 3/4 cup ground almonds
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 large egg plus 3 large egg whites
  • 1 teaspoon almond extract
  • 1/4 cup sliced almonds, optional
  • 3 ounces white baking chocolate, optional


  • 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.
  • Divide dough into thirds. On a greased baking sheet, shape each portion into a 7x3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
  • 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.
  • 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.
Nutrition Facts
2 each: 228 calories, 8g fat (2g saturated fat), 16mg cholesterol, 182mg sodium, 35g carbohydrate (20g sugars, 2g fiber), 5g protein.
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Average Rating:
  • ms11145
    Apr 29, 2020

    This had been on my to make list for a long time. While okay, I would much rather have my TNT biscotti recipe from now on. But, it is fun to experiment with new recipes.

  • muffbear74
    Oct 20, 2019

    I followed the recipe. The dough was sticky, but the cookies turned out well.

  • Stephanie
    Mar 17, 2019

    The loaves spread and formed a huge blob. Disappointed.

  • coppertop67
    Mar 5, 2016

    I had issues finding almond flour/ground almonds....for a double batch, I took 6 oz of sliced almonds and put them through the blender then topped with whole wheat flour and it worked.Also, I don't like that there are "hidden" nuts in here because I ship a lot overseas so I actually did this without the ground almonds...I replaced that 3/4 cup with 3/4 cup whole wheat flour. While the almond version is better, both were very good and turned out a great consistency. I also replaced the almond extract with vanilla extract.I didn't have flour issues - yes it is very sticky and I had to almost "knead" it with my hands to get it mixed and then ended up with club hands in getting this on the cookies sheets, but I never did add any extra flour and they turned out well.

  • gspreitzer
    Dec 12, 2014

    My recipe doesn't show any amount for eggs or egg whites. Help!

  • BlackJewelGirl
    Jan 21, 2013

    No comment left

  • mebolen
    Dec 6, 2012

    I made these as gifts for Christmas last year. I do remember having to add some extra flour to get them into the loaf shapes for baking. The beauty of this recipe is starting with a packaged brownie mix. What a time saver! Everyone I gave them to said they loved them. If I have time this year, I'll make them again and keep them for me and my husband!

  • cmroot
    Nov 7, 2012

    Thanks to the feedback of previous posts I added 3/4 cut flour instead of 1/2 cup. This resulted in the ideal consistency and the result was delicious biscotti. They tasted and looked better then most I have had from my local cafe!

  • Petra63
    Oct 2, 2012

    No comment left

  • Vitti
    Jan 16, 2012

    Too hard, not what I had hoped for