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    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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