Mocha Biscotti

Mocha Biscotti

Prep:
30 mins
Cooking:
43 mins
Level:
Intermediate
Cooling:
5 mins
Yields:
36

Twice baked, these crunchy cookies are delicious with a steaming mug of cocoa or coffee to dip them in. Kept in an airtight container, they'll last for weeks so you'll be sure to have some on hand for those unexpected guests.

Ingredients

Directions

COMBINE flour, cocoa, coffee granules, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened. Gradually beat in flour mixture; stir in almonds.

DIVIDE dough in half. With floured hands, shape into two 12-inch long rolls; flatten slightly. Place on one large or two small baking sheets.

BAKE in preheated 350° F. oven for 25 minutes or until firm. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Cut into 1/2-inch thick slices; arrange cut side down on baking sheets. Return to oven; bake for additional 15 to 20 minutes. Remove to wire rack(s) to cool completely. Melt morsels according to package directions; drizzle over cooled cookies.


Baker's Comments

Nutritional Information

  • Serving Size
    1/36 of recipe
  • Calories 81
  • Calories from Fat 32

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 3.5g 5%
  • Saturated Fat 1.5g 8%
  • Cholesterol 14mg 5%
  • Sodium 45mg 2%
  • Carbohydrates 11.8g 4%
  • Dietary Fiber .7g 3%
  • Sugars 6.2g
  • Protein 1.4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 5%

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