Ingredients
-
-
2
-
2
-
1
-
1/2
-
1
-
2
-
3 1/2
-
1 1/2
-
1/4
-
-
-
-
-
Directions
Mocha Almond Biscotti With Chocolate Drizzle,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).,used this recipe for a cookie exchange last christmas. They turned out fantastic and were a huge hit!! It was my second time making the recipe because of how much I enjoyed them the first time. With the semisweet chocolate, I also mixed in some shaved cinnamon morsels as well – this added really nice flavor!,FABULOUS! We LOVED it! And these are very addictive! This was my 1st time in making biscotti and I am so glad I chose this recipe! I was amazed at how easy it is to make, the dough was easy to work with, no mess and the baking time was spot on. I didn’t have slivered almonds, so used whole almonds chopped up and lightly toasted. The smell was absolutely divine when baking! used the double-boiler method to melt the chocolate. DD helped me with the chocolate drizzle and so some were dunked into the chocolate and the rest drizzled! Thank you, Clare, for sharing your wonderful recipe. I definitely will be making this again! Updated: to add I made a batch for one of DH’s classes, and they loved it too!!!
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Steps
|
1
Done
|
Heat Oven to 350f. |
|
2
Done
|
Dissolve Coffee Crystals in the Hot Water. |
|
3
Done
|
Beat Butter, Sugar, Vanilla, Eggs and Coffee in a Large Bowl With Electric Mixer on Medium Speed, or Mix With a Spoon. |
|
4
Done
|
Stir in Remaining Ingredients. |
|
5
Done
|
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
Done
|
Bake About 30 Minutes or Until Center Is Firm to the Touch. |
|
7
Done
|
Cool 15 Minutes on the Cookie Sheet. |
|
8
Done
|
Cut Crosswise Into 1/2 Inch Thick Slices. |
|
9
Done
|
Place Slices Cut Side Down, in Rows on a Cookie Sheet. (can Be Touching to Fit Them All on the Sheet). |
|
10
Done
|
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. |
