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Mocha Biscotti
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Indulge in a decadent double-baked coffee shop cookie made with rich espresso flavors.
Ingredients:
  • 2 tablespoons instant espresso or coffee crystals
  • 2 teaspoons hot water
  • 1 cup sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 3 1/2 cups Gold Medal™ 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
  • 3 ounces semisweet baking chocolate
  • 1/2 teaspoon shortening
Instructions:
  • Preheat oven to 350°F. Dissolve coffee crystals in hot water. In a large bowl, combine sugar, butter, vanilla, eggs, and coffee using an electric mixer or spoon. Mix in all remaining Biscotti ingredients.
  • Divide the dough in half and shape each portion into a 10x3 inch rectangle on an ungreased cookie sheet. Bake for about 30 minutes or until the center is firm to the touch. Let it cool on the cookie sheet for 15 minutes.
  • Slice the ingredients into 1/2-inch pieces and arrange them cut side down on a baking sheet. Bake for approximately 15 minutes, flipping once, until crispy and the edges turn light brown. Transfer to a wire rack immediately and cool completely.
  • In a 1-quart saucepan, gently melt the Chocolate Drizzle ingredients over low heat, stirring occasionally, until smooth. Drizzle the velvety chocolate onto one side of each biscotti and allow it to set.

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