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
- 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
- 1⁄2 teaspoon instant espresso powder
- 1 tablespoon water
- 1 cup sifted powdered sugar
- Heat oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.
- 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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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!Reply
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 !Reply
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