February
2005 Recipe
Mocha
Biscotti
1/2
cup butter, soften (not substitute) |
1/2
cup Splenda |
1
Tablespoon instant decaffeinated coffee crystals |
2
1/2 teaspoons baking soda |
| 1/2
teaspoons ground cinnamon |
| 3
eggs |
1/3
cup unsweetened cocoa powder |
2
3/4 cups flour |
1/2
cup chopped toasted almonds |
Heat
oven to 375* F.
Beat the butter in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add
sugar, coffee crystals, baking powder, cinnamon, and
1/8 teaspoon salt. Beat until combined.
Beat 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. Add nuts.
Divide the dough in half. Shape into loaves, using
flour on hands. Place loaves on greased cookie sheet
about 5 inches apart. Flatten to 3 inches wide. Bake
for 20 to 25 minutes or until firm and a toothpick
inserted in the center comes out clean. Reduce oven
temperature to 325* F.
Cool on cookie sheet. Transfer loaves to cutting board
and cut each loaf diagonally into 1/2 inch-thick slices.
Lay sliced, cut side down on cookie sheet. Bake for
8 minutes more or until dry crisp. Transfer to racks
and cool.
Makes 30 cookies.
From
February 2005 Priscilla's Corner
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