Mocha Biscotti
Source of Recipe
I don't remember... I've had it for years.
Recipe Introduction
Biscotti's are twice baked crunchy cookie which are perfect for dunking.
List of Ingredients
1/2 c. butter
1 c. sugar
1 tbls. instant coffee crystals
2 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/8 tsp. salt
3 eggs
1/3 c. unsweetened cocoa powder
2 3/4 c. flour
1/2 c. toasted almonds
CHOCOLATE DRIZZLE:
1/3 c. semisweet chocolate chips
1/2 tsp. shortening
Recipe
1-Beat butter in a large bowl with mixer on med. to high speed for 30 seconds.
2-Add the sugar, coffe, baking powder, cinnamon and salt and beat until combined.
3-Add eggs and again beat until combined
4-Beat in cocoa and as much flour as you can with with the mixer. Stir in any remaining flour and the nuts with a wooden spoon.
5-Divide the dough in half and shape each half into an 8 inch long roll. (I like to roll it in a small amount of sugar to get the shape and give it a crispy sugar glaze when finished.)
6-Place the rolls about 5 inches apart on a lightly greased cookie sheet. Now slightly flatten the to to about a 3 inch width.
7-Bake at 375° for 20-25 minutes or unti firm and a toothpick comes out clean. Cool on the cookie sheet about 1 hour or until completely cool.
8-Transfer to a cuttin borad. Cut each loaf diagonally into 1/2-3/4 inch slices. Lay slices, cut side down on the dooke sheet and bake again at 325° for about 8 minutes. Turn slices over and bake again until dry and crisp (around 8-12 minutes). Remove and cool on a wire rack. Drizzle with the chocolate drizzel.
CHOCOLATE DRIZZLE:
melt together, stirring ingredients until well mixed.
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