MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE

Mocha Almond Biscotti With Chocolate Drizzle image

Provided by Clarely

Time 1h20m

Yield 36-42 biscotti

Number Of Ingredients 13

2 tablespoons instant espresso or 2 tablespoons instant coffee crystals
2 teaspoons hot water
1 cup granulated sugar
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon vanilla
2 eggs
3 1/2 cups all-purpose flour
1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)
1/4 cup slivered almonds, toasted and chopped
1 teaspoon baking powder
1 teaspoon salt
3 ounces semisweet baking chocolate
1/2 teaspoon shortening

Steps:

Heat oven to 350°F.
Dissolve coffee crystals in the hot water.
Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
Stir in remaining ingredients.
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).
Bake about 30 minutes or until center is firm to the touch.
Cool 15 minutes on the cookie sheet.
Cut crosswise into 1/2 inch thick slices.
Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
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.
Immediately remove from cookie sheet to a wire rack.
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)).
Drizzle the chocolate over the biscotti using a spoon.
When cool, enjoy with a cup of coffee.