CHOCOLATE COFFEE BISCOTTI RECIPE RECIPES

Steps:

• PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper.
• COMBINE water and coffee granules in small bowl; stir until coffee is dissolved.
• COMBINE flour, baking powder and baking soda in small bowl.
• WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs.
• BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature.
• CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart.
• BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
• Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.
• Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.