MOCHA-ALMOND BISCOTTI

Mocha-Almond Biscotti image

This is my signature "biscotti" recipe. One wonderful item to send to loved ones that drink coffee, tea or cocoa-(I mean who doesn't drink one those?)So great because it's flavor holds up well for over 2 weeks so it won't be spoiled before it arrives! One year I sold enough of this biscotti in a local gift store to buy a few...

Provided by Kris Pate

Time 2h10m

Number Of Ingredients 13

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Ingredients

2 c all purpose flour
3/4 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1 tsp pure vanilla extract
2 Tbsp water
1 oz square unsweetned baking chocolate
1 Tbsp instant coffee powder
1/8 c cocoa, unsweetened
3/4 c raw almonds
1 tsp almond extract

Steps:

1. Place almonds on ungreased baking sheet. Toast at 370 degrees for 5-7 minutes in a preheated oven. Meanwhile whisk the first 4 dry ingredients together in a large bowl or large measuring cup.
2. In a second measuring cup whisk eggs and vanilla together. Form a well in the dry flour. Then add wet mixture to the dry mixture in the larger bowl and mix until it resembles course cornmeal. Wash out the small measuring cup.
3. Place 1 T of water and baking square in the small measuring cup and heat in the microwave for 1 minute.
4. When the chocolate is melted add another 2 T of water and 1 T of instant coffee and blend with a fork. Then add 1/4 cup cocoa and blend into a paste.
5. Now carefully divide dough and spoon 1/2 of the dough from large measuring cup into the small measuring cup with the chocolate paste. There will be about 2 and 1/2 cupps in each measuring cup at this point.
6. To the large measuring cup add almonds and almond extract. If the nuts are warm the dough blends together nicely.
7. Blend the chocolate paste into the basic vanilla dough. It may be neccessary to knead it to break up clumps. Once the chocolate is mixed in completely divide the chocolate into two long thick loaves and place on a surface that won't stick. A baking sheet or cutting board that is lightly floured works well.
8. Wash excess choc dough off your hands and blend the almond dough placing two thick loaved directly onto the choc loaves. Now begin pressing and streching until both loaves are long and flat. Dont let the loaves extend beyond 4 inches and keep it even so the loaves will bake evenly. Flip and press then transfer to baking stone.
9. Bake loaved at 375 degrees for 25 minute. Let stand 5 minutes and remove with two splatulas if needed to avoid breaking. Let cool 20 minutes.
10. Cut each loaf into angled slices ( 12-15 each about 1 inch wide. Decrease temp in the oven to 325. Place each peice up and stagger to allow even cooking. Sometimes I place on one side and flip them half way through the cooking time. Bake for 35-40 minutes.