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Mocha Biscotti "Espresso"

This isn't the biscotti you have to relax during the day, this is the biscotti you have to break into your day! Sorry, couldn't resist that one LOL. I like that coffee commercial that makes you think an instant cup of coffee is what will perk me up in the A.M. I don't think soooo!!! Give me a fresh cup of perked coffee and a wonderful slice of Biscotti "Espresso" please :)

List of Ingredients

2 tablspoons, plus 1/4 tsp. instant espresso
2 tsp. hot water
1 cup sugar
1/2 cup butter, softened
1 tsp. pure vanilla extract
2 eggs
3 1/2 cups All-Purpose Flour
1 1/2 cups slivered almonds, toasted & chopped (see below)
1 tsp. baking powder
1/2 tsp. salt

Chocolate Drizzle:
3 ounces semi-sweet baking chocolate
1/2 tsp. shortening



Recipe

Heat oven to 350º. Dissolve the coffee crystals in the hot water. Beat together sugar, butter, vanilla, eggs, and coffee in a large mixing bowl with with electric mixer on medium. Stir in remaining ingrients.

Divide dough in half. Shape each half into a rectangle 10x3" each. Place on ungreased cookie sheet. Bake for about 30 minutes or until center is firm to touch. Remove and cool on cookie sheet for 15 minutes.

Cut each rectangle crosswise into 1/2" slices. Place slices cut side down on cookie sheet. Bake about 15 minutes, turning once. Bake just until edges are lightly brown. Immediately remove from cookie sheet to racks to cool completely.

Chocolate Drizzle:
Heat baking chocolate and shortening in saucepan over low heat until melted and smooth; stirring constantly. Drizzle chocolate over only one side of biscotti. Let chocolate set before storing.

How to toast almonds:
Place almonds on shallow pan and bake in a 350º for 10 minutes. Allow to cool and then chop.