Twice baked, these crunchy cookies are delicious with a steaming mug of cocoa or coffee to dip them in. Kept in an airtight container, they'll last for weeks so you'll be sure to have some on hand for those unexpected guests.
1 1/2 cups all-purpose flour
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
2 tablespoons TASTER'S CHOICE® 100% Pure Instant Coffee
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup granulated sugar
3 tablespoons butter, softened
2 large eggs
1/2 teaspoon almond extract (optional)
1/2 cup sliced almonds, toasted
1 cup (6-ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, (optional)
- Combine flour, cocoa, coffee granules, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened. Gradually beat in flour mixture; stir in almonds.
- Divide dough in half. With floured hands, shape into two 12-inch long rolls; flatten slightly. Place on one large or two small baking sheets.
- Bake in preheated 350° F. oven for 25 minutes or until firm. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Cut into 1/2-inch thick slices; arrange cut side down on baking sheets. Return to oven; bake for additional 15 to 20 minutes. Remove to wire rack(s) to cool completely. Melt morsels according to package directions; drizzle over cooled cookies.
Makes 36 biscotti.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.