STREAMING NOW: Eden Eats

Mocha Almond Biscotti With Chocolate Drizzle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was the first biscotti recipe I ever made and I was amazed at how easy it was to get great results! The chocolate drizzle makes these fancy enough for gift giving too. From Gold Medal's Holiday Cookies and Cakes (#33).”
READY IN:
1hr 20mins
YIELD:
36-42 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Dissolve coffee crystals in the hot water.
  3. Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
  4. Stir in remaining ingredients.
  5. On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
  6. Bake about 30 minutes or until center is firm to the touch.
  7. Cool 15 minutes on the cookie sheet.
  8. Cut crosswise into 1/2 inch thick slices.
  9. Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
  10. Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
  11. Immediately remove from cookie sheet to a wire rack.
  12. When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
  13. Drizzle the chocolate over the biscotti using a spoon.
  14. When cool, enjoy with a cup of coffee.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: