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Double-Chocolate Mocha Biscotti Recipe

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This recipe for Double-Chocolate Mocha Biscotti, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Edwards
Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (12 oz) pkg (2 c.) miniature semisweet chocolate pieces
1/3 c. butter, softened
2/3 c. sugar
2 tsp. baking powder
2 tsp. instant espresso or coffee powder
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
1 c. (6 oz) white baking pieces
1 tsp. shortening

Directions:
Directions:
Set aside 1/2 cup of the chocolate pieces. Melt remaining pieces in a small saucepan over low heat, stirring occasionally. Meanwhile, beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and espresso or coffee powder; beat until combined. Beat in melted chocolate, eggs, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in reserved chocolate pieces. Divide dough in half.

Using lightly floured hands, shape each portion into an 8-inch long loaf. Place rolls about 5 inches apart in a lightly greased cookie sheet. Flatten to 2-1/2 inches in width.

Bake at 375 for 25-30 minutes or until firm and a wooden toothpick inserted in center comes out clean. Cool on cookie sheet for 1 hour. Transfer to a cutting board. Cut each loaf diagonally into 1/2-inch thick slices. Lay slices, cut sides down, on the cookie sheet. Bake at 375 for 10 minutes. Turn slices over and bake for 10-15 minutes more or until dry and crisp. Remove from cookie sheet and cool on wire rack.

Melt white baking pieces and shortening in a small heavy saucepan over low heat, stirring occasionally. Dip one corner of each cookie into melted mixture. Makes about 30 cookies.

Number Of Servings:
Number Of Servings:
30

 

 

 

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