Ingredients
- 2 Tbs. instant coffee
- 2 tsp hot water
- 1 C sugar
- 1/2 C butter, softened
- 1 tsp vanilla
- 2 eggs
- 3 1/2 C flour
- 1 1/2 oz semesweet baking chocolate, grated
- 1/4 C slivered almonds, toasted and chopped
- 1 tsp baking powder
- 1/2 tsp salt
- Chocolate drizzle
Preparation
Step 1
Heat oven to 350*. Dissolve coffee crystals in hot water. Beat sugar, buter, vanilla, eggs and coffee in large bowl with electirc mixer on medium speed. Stir in remaining ingredients.
Shape half of dough at a time into rectangle, 10x3", on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
Cut crosswise into 1/2" 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.
Chocolate Drizzle: Heat 3oz semisweet baking chocolate and 1/2 tsp shortening in saucepan over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.