MOCHA TOFFEE BISCOTTI

Mocha Toffee Biscotti image

Provided by Annacia * @Annacia

Categories Cookies

Number Of Ingredients 14

BASIC BISCOTTI DOUGH
1/2 cup(s) (125 ml) butter, softened
1 cup(s) (250 ml) granulated sugar
2 large eggs
1 teaspoon(s) (5 ml) vanilla
2 1/2 cup(s) (625 ml) all-purpose flour
2 teaspoon(s) (10 ml) baking powder
1/4 teaspoon(s) (1 ml) salt
MOCHA TOFFEE BISCOTTI
1 cup(s) (250 ml) semisweet chocolate chips
1 cup(s) (250 ml) toffee bits
1 large egg white
6 - squares semisweet chocolate, chopped
3/4 teaspoon(s) (4 ml) instant espresso powder

Steps:

BASIC BISCOTTI DOUGH:
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
Whisk together flour, baking powder and salt; stir into butter mixture, in 2 additions, just until combined.
MOCHA TOFFEE BISCOTTI PREPARATION:
Stir together dough, chocolate chips and 3/4 cup of the toffee bits until combined. Divide dough in half.
On lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
Bake in 325 F (160 C) oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth; whisk in espresso powder until dissolved. Let cool slightly. Dip 1 end of each biscotti in chocolate mixture, letting excess drip off.
Place on parchment paper-lined baking sheet; sprinkle remaining toffee bits over chocolate. Refrigerate until chocolate is set, about 20 minutes.