Mocha Biscotti

Submitted by Barb G.

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 30 Biscotti

ingredients

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

• Espresso drizzle

• 1⁄2 teaspoon instant espresso powder
• 1 tablespoon water
• 1 cup sifted powdered sugar

directions

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.

Reviews

[ChefKinder]

These were fun to make and delicious. I followed the recipe exactly and found the flavors of cinnamon, coffee and cocoa well balanced. I have been making biscotti for about 2 months, trying different recipes to get the perfect texture, flavor etc. Texture on this recipe is excellent. This is going into my favorites to have on hand for all occassions!

 

[Tom H.]

I love these. I added a bit more then a tablespoon of coffee crystals to the dough, and I didn't have any espresso powder, so I just used a double dose of coffee crystals there. The texture is prefect!

 

[Sweet Chef]

This was nice biscotti. I added 2 tablespoons of cofee crystals to give it a little more flavor. The drizzle also gives it a nice sweet touch. My daughter also liked them too. :)

 

[FlemishMinx]

While my husband and I enjoyed these, I found myself wishing that they had more of an intense flavor. This recipe makes quite alot, and I think they'll keep very well, so I'd recommend to others only to apply the espresso drizzle as they are used (drizzle half now, half later--less messy to store). I did have to bake mine again an additional five minutes or so on the first side (see step 5) to achieve crispiness, but that was probably my fault; mine were possibly a tad bit thicker than 1/2 inch, but I found them slightly difficult to slice without the tops crumbling. I'll certainly try them again, and will increase the amount of coffee crystals used. Thanks for posting !