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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.
Mocha Biscotti
- 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 3 dozen.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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