Mocha Biscotti

Joined Mar 11, 2007
3 eggs
1 cup sugar
3 T instant espresso powder
1 T vanilla
2-1/2 cups all purpose flour
1 t baking powder
¼ t salt
3 T espresso grounds
1 cup bittersweet chocolate, chopped



Preheat oven to 350F.&nbsp In a large mixing bowl, whip together the eggs and sugar until thick and light, at least 10 minutes.&nbsp Add the espresso powder and vanilla and whip another few minutes.&nbsp In a separate bowl, combine the flour, baking powder, salt, and espresso grounds.&nbsp Fold in the egg mixture and flour mixture together, then fold in the chopped chocolate.&nbsp Shape the dough into a single strip about 3 inches wide and place onto a cookie sheet lined with parchment or waxed paper.&nbsp Bake until golden brown and baked through, about 30 to 40 minutes.&nbsp Let cool.&nbsp When cool enough to handle, slice thinly and spread out on a cookie sheet.&nbsp Re-bake sliced biscotti at 200F for 4 to 5 hours until baked through.&nbsp Remove the baking sheet from the oven and transfer to a cooling rack.

Makes 18 to 20 biscotti.

Reprinted with permission from "Mocha", copyright 2007 by Michael Turback, published by Ten Speed Press, Berkeley, CA.
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