MOCHA CHIP BISCOTTI
Enjoy these delicious baked cookies made using Original Bisquick® mix, instant espresso coffee and vanilla - a wonderful dessert treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Dissolve instant coffee in hot water. Beat brown sugar, butter, vanilla, egg and coffee in large bowl with electric mixer on medium speed about 1 minute or until blended. Stir in remaining ingredients. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough in half. Shape each half into 10x3-inch rectangle on ungreased cookie sheet.
- Bake 20 to 25 minutes or until cracked and deep brown around edges. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 1/2-inch slices. Carefully turn slices cut sides down on cookie sheet.
- Bake 8 to 10 minutes or until crisp and deep brown around edges. Cool on cookie sheet 5 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 25 minutes.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 4 g, TransFat 0 g
MOCHA CHIP BISCOTTI (PAMPERED CHEF)
Posted as a request. My neighbor makes biscotti every year - tons of it and I always like to see her coming with our gift plate! From: Stoneware Sensations - Pampered Chef
Provided by KCShell
Categories Breads
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine flour, baking powder and cinnamon; set aside.
- Beat butter and 3/4 cup sugar in a 2 quart bowl until creamy.
- Beat in eggs, vanilla, and instant coffee which has been dissolved in water.
- Add flour mixture and mix well.
- Stir in 1/2 cup semi-sweet chocolate morsels.
- Divide dough in half.
- Form each half into a 7x2-inch log.
- Lightly grease a 11x17-inch pan.
- Place each log crosswise in pan about 4 inches apart.
- Bake 30 minutes.
- Remove pan to cooling rack.
- Let logs cool in pan 15 minutes.
- Carefully remove logs to cutting board.
- With serrated knife, gently cut logs diagonally into 1/2 inch thick slices.
- Arrange slices upright in pan, about 1 inch apart.
- Bake 20- 25 minutes or until dry and crisp.
- Cool completely on a cooling rack.
- To drizzle with chocolate, microwave 1/3 cup semi sweet chocolate morsels and 2 TBS.
- butter on high one minute.
- Continue microwaving until chocolate is smooth.
- Drizzle over biscotti.
- You can refrigerate 20 minutes to make chocolate drizzle firm.
- Store in tightly covered container.
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