Recipe by Clarely
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).
Top Review by Aaliyah's&Aaron'sMum
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! I 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!!!
- 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 See How It's Made
- Heat oven to 350°F.
- Dissolve coffee crystals in the hot water.
- Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
- Stir in remaining ingredients.
- 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).
- Bake about 30 minutes or until center is firm to the touch.
- Cool 15 minutes on the cookie sheet.
- Cut crosswise into 1/2 inch thick slices.
- Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
- 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.
- Immediately remove from cookie sheet to a wire rack.
- 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)).
- Drizzle the chocolate over the biscotti using a spoon.
- When cool, enjoy with a cup of coffee.