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Mocha Almond Biscotti (Dipping Cookies)
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Brief Description
Biscotti dipping cookies for serving with coffee or hot tea.
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Main Ingredient
flour
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Category: Cookies and Brownies
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Cuisine: Italian
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Prep Time: 60 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
Lesa Koster (Donella Anderson / Lynn Watson - San Antonio, 1994)
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Tags:
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Notes:
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Posted By: 1susanne
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Posted On: Sep 29, 2013
Number of Servings:
Ingredients:
- 1/2 cups - whole unblanched almonds
- 2 cups - all purpose white flour
- 1 cups - sugar
- 1 teaspoons - baking powder
- 1/2 teaspoons - baking soda
- 1/4 teaspoons - salt
- 1/2 teaspoons - almond extract
- 2 - eggs
- 2 - egg whites
- 1 teaspoons - vanilla
- 1 tablespoons - unsweetened cocoa powder
- 2 teaspoons - instant coffee powder
- 1 ounces - unsweetened chocolate melted
Directions:
Bake almonds on baking sheet for 12 minutes at 325 degrees F until lightly toasted; set aside.
Stir together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, egg whites, and vanilla. Add to dry ingredients. Mix just until smooth.
In a small bowl combine cocoa, coffee powder and 4 teaspoons of water. Divide dough in half. To one half add cocoa mixture and melted chocolate. Mix just until incorporated. To the other half, stir in almond extract and almonds.
Place half the almond dough on a well-floured surface. Pat into 4x8-inch rectangle; top with half of chocolate dough. Roll up into a cylinder, then roll back and forth to form a 14-inch log that is 1-1/2 inches thick. Repeat with remaining dough.
Place logs on to lightly sprayed baking sheet. Bake 20-25 minutes (firm to touch). Transfer to rack to cool (10 minutes).
Reduce oven temp to 300 degrees F. Cut logs diagonally into 1/2-inch thick slices. Stand slices upright on baking sheet (leave space between each slice) and bake 40 minutes. Let cool before storing.
Store in an airtight container; keeps up to 1 month.
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