Chocolate Almond Mocha Biscotti

Hi my name is Rosemary, I blog at An Italian in my Kitchen. I am Canadian, I met my husband in Toronto it was love at first site and needless to say I followed my heart and I have been living in Rome Italy for 20+ years. One of the best perks about living in Italy is of course the food! I was lucky enough to have a wonderful mother-in-law who helped teach me a lot of delicious Italian recipes. Believe me it isn’t just pizza and pasta, although I probably could live on just pizza and pasta. An Italian Christmas favourite are cookies which in Italian are called biscotti, which means twice baked, but it is not at all complicated or difficult. These Chocolate Almond Mocha Biscotti are so tasty I can never wait till Christmas to make them. The perfect companion to a cup of coffee or tea. Enjoy!

1/4 cup butter (softened)
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
2 teaspoon instant coffee
1 cup mini chocolate chips
1/2 cup slivered almonds

Directions

In a large bowl beat sugar and butter until well blended, add vanilla and combine, then beat in eggs one at a time, beat till combined.

In a medium bowl whisk together flour,baking powder and coffee together, then gradually stir into egg mixture. Mix in chocolate chips and almonds. Batter will be sticky and heavy (I used a wooden spoon to place dough directly onto the plastic wrap,). Refrigerate in plastic wrap for approximately one hour.

15 minutes before you remove dough from the fridge, pre-heat oven to 300° degrees. Remove from fridge, and form into 4 logs (6×2 inches approximately).

Place on a parchment paper lined cookie sheet and bake for approximately 35 minutes or until logs are light brown.

Remove from oven and let cool for 10 minutes. Reduce heat to 275° degrees. Cut logs diagonal into 3/4 inch thick slices. Lay on their side on parchment lined cookie sheets. Bake for approximately 10-12 minutes. Let cool on wire racks. Enjoy!

Chocolate Almond Mocha Biscotti