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Coffee Almond Biscotti (Dunking Cookies) Recipe

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This recipe for Coffee Almond Biscotti (Dunking Cookies) is from Mama Mary's Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter, softened
1 c. sugar
2 eggs
2 tsp. almond extract
2 tsp. vanilla extract
1 tbsp. instant expresso powder
2 1/2 c. all-purpose flour
1 c. slivered or ground almonds
2 tsp. baking powder
1/4 tsp. salt
4 oz. semisweet chocolate chips, melted (optional)
Directions:
Directions:
Preheat oven to 350 degrees. Beat together butter and sugar until light and fluffy. Add eggs, almond extract, vanilla and expresso. Beat well. In another bowl, combine flour, almonds, baking powder and salt. Add to butter mixture and lightly beat until dough forms.

Transfer to floured board and lightly kneed until texture is smooth. Divide in half and press each into 8" long x 2" wide x 1" thick loaf. Transfer to baking sheet and bake 35 minutes or until lightly brown. Remove from oven, leaving oven on. Cool for 10 minutes. Transfer to cutting board and cut loaf diagonally into 1/2 inch thick slices. Place on sheet, cut-side up and bake 10 minutes longer on each side. Let cool and store or coat bottoms with melted chocolate.

To Coat: melt chocolate ships in microwave on flat bowl or plate. Dip bottom of cookies to apply thin layer of chocolate, wipe smooth with butter knife for a thin layer. Place upside down on wax paper to cool/harden chocolate. Store at room temperature.
Number Of Servings:
Number Of Servings:
24 medium sized Biscotti
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can control the length/size of the cookie by making the width of the loaf narrow or wider before baking.

 

 

 

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