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Mocha Almond Biscotti With Chocolate

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Ingredients

Adjust Servings:
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

Nutritional information

115
Calories
39 g
Calories From Fat
4.4 g
Total Fat
2.4 g
Saturated Fat
17.1 mg
Cholesterol
101.9 mg
Sodium
17.4 g
Carbs
0.6 g
Dietary Fiber
7.6 g
Sugars
2 g
Protein
1040g
Serving Size

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Mocha Almond Biscotti With Chocolate

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    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!

    • 100 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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