Mocha Biscotti

Get your java the sweetest way, in a twice-baked coffee shop special cookie. MORE+ LESS-

By Betty Crocker Kitchens

May 24, 2005

Biscotti

tablespoons instant espresso or coffee crystals

teaspoons hot water

cup sugar

1/2

cup butter or margarine, softened

teaspoon vanilla

eggs

3 1/2

cups Gold Medal™ all-purpose flour

1 1/2

ounces semisweet baking chocolate, grated (about 1/2 cup)

1/4

cup slivered almonds, toasted and chopped

teaspoon baking powder

1/2

teaspoon salt

ounces semisweet baking chocolate

1/2

teaspoon shortening

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1

Heat oven to 350°F. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining Biscotti ingredients.
2

Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
3

Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
4

In 1-quart saucepan, heat all Chocolate Drizzle ingredients over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown.
Italian for “twice baked,” biscotti are Italian biscuits—or cookies—that are ideal for dipping into coffee or dessert wine.