Biscotti

Do you like coffee? Yeup, I do too! If you haven't stopped by yet, be sure to check out the (fairly new) Just a cuppa lovers blog. These folks (known simply as "he" and "she") seem to know their stuff. Their blog is a welcome addition to my "must read" list!

In a recent post "she" talked about biscotti... here is my contribution to the recipe box!



Mocha Biscotti
Prep: 30 min. Bake: 35 min. Cook: 1 hour

1/2 c butter (no substitutes), softened
1 c sugar
1 T instant coffee (I use fresh coffee, finely ground)
2 1/2 t baking powder
1/2 t ground cinnamon
1 t ginger (adjust for taste)
1/8 t salt
3 eggs
1/3 c unsweetened cocoa powder
2 3/4 c all-purpose flour
1/2 c chopped toasted almonds
Espresso drizzle (see below)

Heat oven to 375. Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, coffee, baking powder, cinnamon, ginger, and salt; beat till combined. Beat in eggs till combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in the nuts. Divide dough in half.

Shape each half into an 8-inch loaf, using floured hands. Place loaves about 5 inches apart on a lightly greased cookie sheet. Flatten to 3 inches wide.

Bake for 20 to 25 minutes or till firm and a toothpick inserted in center comes out clean. Cool on cookie sheet for 1 hour or till completely cool. Reduce oven temperature to 325.

Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch thick slices. Lay slices, cut sides down, on the cookie sheet. Bake for 8 minutes. Turn slices over and bake 7 to 12 minutes more or till dry and crisp. Transfer to wire racks and cool. Drizzle with Espresso Drizzle. Makes about 30.

Espresso Drizzle: Dissolve 1/2 teaspoon instant espresso powder (or finely ground fresh espresso beans) in 1 T water. Stir espresso mixture into 1 c sifted powdered sugar. Add a little additional water if necessary to make of drizzling consistency.

To store: Place in layer separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week of freeze up to 3 months.

Recipe from Better Homes and Gardens "Christmas Cookies" edition, 2001