Mocha Almond Biscotti With Chocolate Drizzle

Recipe by Clarely
READY IN: 1hr 20mins




  • 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.