Mocha Almond Biscotti With Chocolate Drizzle

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“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).”
1hr 20mins
36-42 biscotti

Ingredients Nutrition


  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.

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