Mocha Biscotti

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Prep:

Great with a cup of coffee or a glass of wine. Kids will also love them. Makes a great gift. The recipe comes from Better Homes & Gardens.com.

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Ingredients [?]

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  • add   1 cup sifted powdered sugar
  • add   2 3/4 cups flour
  • add   1/3 cup unsweetened cocoa powder
  • add   1/2 teaspoon ground cinnamon
  • add   1/2 cup chopped toasted almonds
  • add   1/2 teaspoon instant espresso powder
  • add   2 1/2 teaspoons baking powder
  • add   1 cup sugar or 1/2 cup Splenda granular
  • add   1 tablespoon water
  • add   1 tablespoon instant coffee crystals
  • add   1/2 cup butter, softened (no subsitutes)
  • add   3 eggs

Instructions

  1. Heat oven to 375 degrees.
  2. Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
  3. Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
  4. Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
  5. Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
  6. For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.

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