At the age of 10, I made my first biscotti. This was inspired by my Italian Grandmother, who wore beautiful skirts and high heels and red lipstick, and never, never told anyone her real age. She loved the almond biscotti, and as she dipped it into her coffee, I was already thinking of what combination to try next. This year, everyone here at KC put our heads together to develop a new biscotti recipe that would go great with a cup of coffee on Christmas morning. The result? Grandma’s favorite flavors: a chocolate almond biscotti with an intense coffee flavor, drizzled with dark chocolate and caramel. It will definitely give you that extra energy you might need to finish wrapping those presents!
Almond Mocha Biscotti
Yield: 2 1/2 Dozen
1 1/2 C Almonds, toasted and chopped
4 T Coffee Beans
3 C All Purpose Flour
2 t Baking Powder
1/2 t Salt
1/2 C Butter
1 1/3 C Sugar
1/3 C Strong Coffee
2 T Unsweetened Cocoa Powder
1 T Cinnamon
Coarse grind 2 tablespoons of the coffee, then fine grind the rest. Set aside.
Sift the dry ingredients together, then cut in the butter.
Add the almonds, coffee beans, sugar, eggs and coffee and mix well. If the dough is too sticky, add four 1/4 cup at a time until it is easier to handle.
Divide dough and shape into three logs 2″ wide.
Bake at 350 Degrees for 25-30 minutes, then cool.
Slice and place on cookie sheet. Bake at 300 degrees for 20 minutes. Cool.
In a double boiler, melt 1 cup of chocolate of your choosing. Add 2 T oil or shortening to make it easier to drizzle. Once the biscotti are completely cool, drizzle with chocolate and let set about 1 hour.