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Mahogany Biscotti

Source of Recipe

Lynda McCormick


Recipe Introduction

Since I was brought up in an Italian home, biscotti and coffee were staples. So, naturally I have a passion for both and this recipe just cried "make me!" when I spotted it. The first time I made the recipe I halved it and was immediately sorry I did because they were wonderful! And smelled a bit like Christmas too!

List of Ingredients

3 cups flour
1 cup sugar
1 tsp baking soda
1 tsp instant espresso powder
1/8 tsp salt
3 large eggs
1/4 cup molasses
1 tsp vanilla extract
1 cup chopped almonds, or hazelnuts nuts, toasted


Recipe

Preheat oven to 325°. In large bowl, combine flour, sugar, baking soda, espresso and salt. Set aside. In large mixing bowl, beat eggs, molasses and vanilla. Gradually add flour mixture until blended. Stir in nuts. Divide dough in half.

On lightly greased and floured baking sheet, with floured hands, pat out dough into 2 logs (about 1/2x2x14") and arrange 2" apart. Bake in middle of oven for 35 minutes. Transfer logs to a wire rack. Cool 5 minutes. With a serrated knife, diagonally slice about 1/4" thick. Lay slices flat on baking sheet and bake an additional 10 minutes. Cool completely. If desired, dip in melted chocolate. Store in airtight container. Makes 5 dozen