Mocha Almond Biscotti With Chocolate Drizzle Recipes

EASY MOCHA BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
• Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
• Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
• Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
• Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

CHOCOLATE-ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a cookie sheet and set aside.
• Place 3/4 cup of toasted almonds in a food processor and pulse until ground.
• Beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
• Beat in eggs and almond extract.
• Beat in as much of the flour as you can with mixer.
• By Hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
• On pieces of wax paper, shape dough into two 14 inch long rolls.
• Place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
• Bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
• Cool on cookie sheet for 1 hour.
• Cut each roll diagonally into 1/2 inch thick slices.
• Place slices, cut sides down, on ungreased cookie sheets.
• Bake 8 minutes.
• Turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
• Remove from cookie sheets to wire racks.
• Cool completely.
• If desired, to make glaze or drizzle, place semi sweet chips and white chips in separate small microwave safe bowls.
• Add 1 teaspoon of shortening to each bowl.
• Microwave on high for 1 minute, stirring once; stir.
• If necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
• Dip biscotti into mixtures or drizzle over tops.

CAKE MIX CHOCOLATE ALMOND BISCOTTI

Steps:

• Set oven to 350 degrees F.
• Grease a large jelly-roll baking sheet.
• In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined.
• Stir in almonds and mini chocolate chips.
• Divide the dough in half, then place halves on baking sheet/s.
• Shape each into a 12 x 2-inch log (does not have to measure exactly).
• Bake for about 30-35 minutes or until firm to the touch.
• Cool for 12-15 minutes on the baking sheet.
• Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices.
• Turn cut-side down on baking sheet.
• Bake for about 10-15 minutes or until firm.
• Remove to a wire rack to cool.

MOCHA-ALMOND BISCOTTI

Steps:

• 1. Place almonds on ungreased baking sheet. Toast at 370 degrees for 5-7 minutes in a preheated oven. Meanwhile whisk the first 4 dry ingredients together in a large bowl or large measuring cup.
• 2. In a second measuring cup whisk eggs and vanilla together. Form a well in the dry flour. Then add wet mixture to the dry mixture in the larger bowl and mix until it resembles course cornmeal. Wash out the small measuring cup.
• 3. Place 1 T of water and baking square in the small measuring cup and heat in the microwave for 1 minute.
• 4. When the chocolate is melted add another 2 T of water and 1 T of instant coffee and blend with a fork. Then add 1/4 cup cocoa and blend into a paste.
• 5. Now carefully divide dough and spoon 1/2 of the dough from large measuring cup into the small measuring cup with the chocolate paste. There will be about 2 and 1/2 cupps in each measuring cup at this point.
• 6. To the large measuring cup add almonds and almond extract. If the nuts are warm the dough blends together nicely.
• 7. Blend the chocolate paste into the basic vanilla dough. It may be neccessary to knead it to break up clumps. Once the chocolate is mixed in completely divide the chocolate into two long thick loaves and place on a surface that won't stick. A baking sheet or cutting board that is lightly floured works well.
• 8. Wash excess choc dough off your hands and blend the almond dough placing two thick loaved directly onto the choc loaves. Now begin pressing and streching until both loaves are long and flat. Dont let the loaves extend beyond 4 inches and keep it even so the loaves will bake evenly. Flip and press then transfer to baking stone.
• 9. Bake loaved at 375 degrees for 25 minute. Let stand 5 minutes and remove with two splatulas if needed to avoid breaking. Let cool 20 minutes.
• 10. Cut each loaf into angled slices ( 12-15 each about 1 inch wide. Decrease temp in the oven to 325. Place each peice up and stagger to allow even cooking. Sometimes I place on one side and flip them half way through the cooking time. Bake for 35-40 minutes.

CHOCOLATE ALMOND BISCOTTI

Steps:

• Pfeheat oven to 350°F.
• In large mixer, beat butter and sugar untill well mixed.Add eggs and almond extract; beat untill smooth. In seperate bowl mix together flour, cocoa, baking powder and salt; Blend butter and cocoa mixture together; mix untill smooth(dough will be very thick). remove bowl from mixer and stir in almonds. Divide dough in half and with lightly floured hands shape each half into rectangular logs about 11'' long. place about 2'' apart from each other. Bake 30 min or untill logs are set, remove from oven and let cool for 15 minute With a serated knife cut 3/4'' slices diagnally. return to cookie sheet, cut side down and continue baking for 8-9 min turn over and bake another 8-9 minute Remove from oven and allow to cool. melt semi-sweet chocolate and drizzle over cookies repeat with white chocolate.

MOCHA BISCOTTI

Steps:

• Heat oven to 375 degrees.
• Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
• Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
• Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
• Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
• For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.

EASY ALMOND BISCOTTI W/CHOCOLATE DRIZZLE

Steps:

• 1. FIRST IN FOOD PROCESSOR CHOP ALMONDS...THEN FINELY CHOP OTHER HALF OF ALMONDS. PUT IN BOWL N SET ASIDE. LINE COOKIE SHEET WITH PARCHMENT PAPER.
• 2. IN A BOWL BEAT TOGETHER THE OIL, EGGS, SUGARS N ALMOND EXTRACT. COMBINE THE FLOUR N BAKING POWDER THEN STIR INTO EGG MIXTURE (I USED MIXER AT BEGINN N FINISHED MIXING BY HAND) FINALLY ADD ALMONDS N CONTINUE TO INCORPORATE. PREHEAT OVEN TO 375 FORM DOUGH INTO TWO LONG LOGS (ABOUT 10 INCHES LONG)ON PARCHMENT PAPER LINED COOKIE SHEET N FLATTEN TO 1/2 INCH THICKNESS.
• 3. BAKE FOR 25 MINUTES, UNTIL GOLDEN BROWN. REMOVE FROM COOKIE SHEET N LET COOL UNTIL ABLE TO HANDLE.
• 4. WITH A SERRATED KNIFE CUT 1/2 INCH SLICE ACROSS. PLACE CUT SIDES UP ON COOKIE SHEET N BAKE FOR 6 MIN ON EACH SIDE...TOTAL OF 12 MORE MIN...REMOVE FROM PAN N ONTO PLATE TO COOL.
• 5. MELT CHOCOLATE CHIPS IN MICRO ON 50% POWER MIXING AFTER EVERY 30 SECONDS...DO NOT OVER HEAT OR CHOCOLATE WILL SEIZE....USE FORK N DRIZZLE OVER COOKIES OR TAKE A DIP IN...ENJOY :)