Mocha Almond Biscotti With Chocolate Drizzle |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This was the first biscotti recipe I ever made and I was amazed at how easy it was to get great results! The chocolate drizzle makes these fancy enough for gift giving too. From Gold Medal's Holiday Cookies and Cakes (#33). Ingredients:
2 tablespoons instant espresso or 2 tablespoons instant coffee crystals |
2 teaspoons hot water |
1 cup granulated sugar |
1/2 cup butter or 1/2 cup margarine, softened |
1 teaspoon vanilla |
2 eggs |
3 1/2 cups all-purpose flour |
1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup) |
1/4 cup slivered almonds, toasted and chopped |
1 teaspoon baking powder |
1 teaspoon salt |
3 ounces semisweet baking chocolate |
1/2 teaspoon shortening |
Directions:
1. Heat oven to 350°F.
2. Dissolve coffee crystals in the hot water.
3. Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
4. Stir in remaining ingredients.
5. On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
6. Bake about 30 minutes or until center is firm to the touch.
7. Cool 15 minutes on the cookie sheet.
8. Cut crosswise into 1/2 inch thick slices.
9. Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
10. Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
11. Immediately remove from cookie sheet to a wire rack.
12. When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
13. Drizzle the chocolate over the biscotti using a spoon.
14. When cool, enjoy with a cup of coffee.
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