• 80minutes
  • 114calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons instant espresso or 2 tablespoons instant coffee crystals

  2. 2 teaspoons hot water

  3. 1 cup granulated sugar

  4. 1/2 cup butter or 1/2 cup margarine , softened

  5. 1 teaspoon vanilla

  6. 2 eggs

  7. 3 1/2 cups all-purpose flour

  8. 1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)

  9. 1/4 cup slivered almonds, toasted and chopped

  10. 1 teaspoon baking powder

  11. 1 teaspoon salt

  12. 3 ounces semisweet baking chocolate

  13. 1/2 teaspoon shortening

Instructions Jump to Ingredients ↑

  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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