Ghirardelli+Biscotti

Brownie Biscotti

1, 20 oz package or 1 pouch Ghirardelli Double Chocolate

Brownie Mix

1 2/3 cups all-purpose flour

1/2 cup (1 stick) butter, softened

1 egg

2 egg whites

1/2 teaspoon baking powder

1/2 teaspoon almond extract

1/2 cup white chocolate chips

1/2 cup slivered almonds

Preheat oven to 350°F. In large bowl, place Ghirardelli Double Chocolate Brownie Mix, flour, butter, egg, egg whites, baking powder and almond extract. Using an electric mixer, blend on low speed until dough is formed. Add white chocolate chips and nuts and continue to mix on low speed 30 seconds. Divide dough into 2 balls. With floured hands, shape each piece into flat 12x2 1/2-inch loaf. Place 4-inches apart on ungreased cookie sheet. Bake 25-30 minutes. Cool 20 minutes. Cut each loaf diagonally into 3/4-inch slices. Place cut-side down on ungreased cookie sheets. Bake 16-18 minutes or until biscotti are firm to the touch.

Makes about 30 biscotti.