Mocha Biscotti

By LyndaLee

A drizzle of chocolate dresses up this version of biscotti for a holiday tray.

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 tablespoon instant coffee
• 2 1/2 teaspoons baking power
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 eggs
• 1/2 cup unsweetened cocoa power
• 2 3/4 cups all purpose flour
• 1/2 cup chopped toasted almonds
• Chocolate to drizzle

Details

Servings 30

Preparation

Step 1

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, coffee crystals, baking power, cinnamon, and salt: beat till combined. Beat in eggs till combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in nuts. Divide dough in half.
Shape each portion into an 8" roll with floured hands. Place rolls about 5" apart on a lightly greased cookie sheet. Flatten slightly to 3" width.
Bake in a 375 degree oven 20-25 minutes or till firm and toothpick inserted in center comes out clean. Cool on cookie sheet 1 hour or till completely cool.
Transfer to a cutting board. Cut each loaf diagonally into 1/2" slices. Lay slices, cut side down, on the cookie sheet. Bake in a 325 degree oven for 8 minutes. Turn slices to the other side and bake 7 to 12 minutes more or till dry and crisp. Remove and cool on wire rack. Drizzle with Chocolate.
Chocolate drizzle: melt together 1/3 cup semisweet chocolate pieces and 1/2 teaspoon shortening, stirring till well mixed.