Mocha Biscotti Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
• Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
• Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
• Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
• Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

Steps:

• Heat oven to 375 degrees.
• Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
• Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
• Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
• Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
• For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.

Steps:

• Preheat oven to 325°F on convection bake setting.
• note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
• Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and mix briefly.
• Add flour, baking powder, salt and cinnamon and mix until well blended.
• Fold in pecans, chocolate morsels and cinnamon chips.
• Line a baking sheet with parchment paper.
• Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
• Bake 25 minutes, or until firm.
• Remove from oven and cool 10 minutes.
• Use a serrated knife to cut the dough into ½-inch thick slices.
• Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
• Turn and bake 8 minutes more.
• Remove from oven and cool completely on wire racks before storing in an airtight container.

Steps:

• Preheat oven to 375 degrees F.
• Coat a 9-inch springform pan with cooking spray and set aside.
• In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined.
• In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce.

Steps:

• Heat oven to 350°F.
• Mix flour, cocoa and baking powder in small bowl. Beat next 5 ingredients in large bowl with mixer 2 min. or until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in nuts.
• Divide dough in half. With lightly floured hands, shape each half into 14x2-inch log on greased baking sheet. (Dough will be sticky.)
• Bake 25 min. Remove from oven. Cut each log diagonally into 16 (1-inch-thick) slices. Place, cut sides up, on baking sheet. Return to oven. Bake an additional 10 to 15 min. on each side or until lightly toasted on both sides. Cool completely on wire racks. Store in tightly covered container at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
• Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.
• Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.
• Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

Steps:

• Heat oven to 350°F. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining Biscotti ingredients.
• Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
• Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
• In 1-quart saucepan, heat all Chocolate Drizzle ingredients over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Steps:

• Heat oven to 325°F.
• Beat eggs, coffee and vanilla in bowl until blended. Mix flour, baking powder and salt in another bowl. Beat butter and sugar in large bowl with mixer until light and fluffy. Beat in egg mixture. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
• Divide dough into 4 equal portions; shape each into 10x1-1/2-inch log on lightly floured surface. Place, 2-inches apart, on greased and floured baking sheet.
• Bake 20 min. or until lightly browned. Cool 5 min. Cut each loaf diagonally into 9 (3/4-inch-thick) slices. Place slices, cut-sides up, on same baking sheet. Bake 10 min. or until slightly dry. Remove to wire rack; cool completely.

Steps:

• Position rack in center of oven. Preheat to 350 degrees. Spread slivered almonds in a baking pan. Place in preheated oven and toast, stirring occasionally, until the almonds are fragrant and tinged with brown. Remove from oven, and let cool Sift into a medium bowl: flour, cocoa, baking soda, salt, and egg white powder. Set aside. In a large bowl, combine butter & sugar. Beat on medium speed until fluffy & well blended. Continue blending, and add eggs, one at a time. Then add the corn syrup, coffee & vanilla. Gradually add the flour mixture into the egg mixture, stirring until blended & smooth. Stir in: toasted almonds, cranberries, and chocolate chips. Shape dough into two smooth logs, (use plastic wrap if dough is very sticky). Arrange each one on a silpat covered baking sheet. Bake about 35 minutes, then remove to a rack. Let sit until cool enough to handle. Carefully transfer log to a cutting board, and cut crosswise on a slight diagonal into 1/2 inch slices. Lay the slices flat on the baking sheet, and return to the oven. Bake until the slices are almost firm when slightly pressed on top, about 16-20 minutes longer. Transfer to racks to cool. Chocolate glaze: Melt in a double boiler: 4 ounces bittersweet or semi-sweet chocolate (chopped) with one tablespoon vegetable oil. Remove from heat, and add 2 more ounces of chocolate. Stir until chocolate is melted. Place a small ziplock bag in a coffee cup, folding edges over the top. Fill the baggie with chocolate (no more that 1/4 - 1/3 full), the zip the baggie. Cut a small hole in a corner of the bag, and use it to drizzle chocolate in zig zags over the cooled biscotti.

Steps:

• Heat oven to 350°. Dissolve instant coffee in hot water. Beat brown sugar, butter, vanilla, egg and coffee in large bowl with electric mixer on medium speed about 1 minute or until blended. Stir in remaining ingredients. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough in half. Shape each half into 10x3-inch rectangle on ungreased cookie sheet.
• Bake 20 to 25 minutes or until cracked and deep brown around edges. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 1/2-inch slices. Carefully turn slices cut sides down on cookie sheet.
• Bake 8 to 10 minutes or until crisp and deep brown around edges. Cool on cookie sheet 5 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 25 minutes.