Mocha Biscotti

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: 1 hr 5 mins
• 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.