Mocha Almond Biscotti With Chocolate Drizzle Recipes

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EASY MOCHA BISCOTTI



Easy Mocha Biscotti image

Simple yet delicious biscotti. Coffee and chocolate - what a wonderful combination. Tasty suggestions include adding 1/3 cup toasted almond slivers or 1/3 cup chocolate morsels.

Provided by D.A. Libby

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h20m

Yield 12

Number Of Ingredients 7

¾ cup granulated sugar
½ cup lightly salted butter, softened
2 large eggs
2 cups all-purpose flour
3 tablespoons finely ground coffee
3 tablespoons cocoa powder
1 ½ teaspoons baking powder

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.

Nutrition Facts : Calories 208 calories, Carbohydrate 29.5 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 128.5 mg, Sugar 12.6 g

MOCHA-ALMOND BISCOTTI



Mocha-Almond Biscotti image

Few things go together better than coffee and biscotti. This recipe perfectly combines the two and even includes almonds, which add a bit of crunch.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 36 servings

Number Of Ingredients 10

2 eggs
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 tsp. vanilla
2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter or margarine
3/4 cup sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped slivered almonds, toasted

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.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE



Mocha Almond Biscotti With Chocolate Drizzle image

This was the first biscotti recipe I ever made and I was amazed at how easy it was to get great results! The chocolate drizzle makes these fancy enough for gift giving too. From Gold Medal's Holiday Cookies and Cakes (#33).

Provided by Clarely

Categories     Breakfast

Time 1h20m

Yield 36-42 biscotti

Number Of Ingredients 13

2 tablespoons instant espresso or 2 tablespoons instant coffee crystals
2 teaspoons hot water
1 cup granulated sugar
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon vanilla
2 eggs
3 1/2 cups all-purpose flour
1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)
1/4 cup slivered almonds, toasted and chopped
1 teaspoon baking powder
1 teaspoon salt
3 ounces semisweet baking chocolate
1/2 teaspoon shortening

Steps:

  • Heat oven to 350°F.
  • Dissolve coffee crystals in the hot water.
  • Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
  • Stir in remaining ingredients.
  • On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
  • Bake about 30 minutes or until center is firm to the touch.
  • Cool 15 minutes on the cookie sheet.
  • Cut crosswise into 1/2 inch thick slices.
  • Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
  • Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
  • Immediately remove from cookie sheet to a wire rack.
  • When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
  • Drizzle the chocolate over the biscotti using a spoon.
  • When cool, enjoy with a cup of coffee.

MOCHA BISCOTTI



Mocha Biscotti image

Great with a cup of coffee or a glass of wine. Kids will also love them. Makes a great gift. The recipe comes from Better Homes & Gardens.com.

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 30 Biscotti

Number Of Ingredients 12

1/2 cup butter, softened (no subsitutes)
1 cup sugar or 1/2 cup Splenda granular
1 tablespoon instant coffee crystals
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 eggs
1/3 cup unsweetened cocoa powder
2 3/4 cups flour
1/2 cup chopped toasted almond
1/2 teaspoon instant espresso powder
1 tablespoon water
1 cup sifted powdered sugar

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.

Nutrition Facts : Calories 134.1, Fat 5, SaturatedFat 2.3, Cholesterol 29.3, Sodium 59.6, Carbohydrate 20.6, Fiber 0.9, Sugar 10.8, Protein 2.6

MOCHA, CHERRY & ALMOND BISCOTTI



Mocha, Cherry & Almond Biscotti image

Between the toasted almonds, instant coffee, dried cherries and semi-sweet chocolate, this recipe for biscotti really has something for everyone!

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 36 servings

Number Of Ingredients 10

2 eggs
2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
1 tsp. vanilla
2-1/2 cups flour
1-1/2 tsp. baking powder
1/2 cup butter or margarine, softened
3/4 cup sugar
1 oz. BAKER'S Semi-Sweet Chocolate melted, cooled
1 cup chopped almonds, toasted
1/2 cup dried cherries

Steps:

  • Heat oven to 325°F.
  • Whisk eggs, coffee and vanilla until blended. Mix flour and baking powder in small bowl. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg mixture. Gradually add flour mixture, beating well after each addition. Beat in chocolate. Stir in nuts and cherries.
  • Divide dough in half. Roll each half into 14-inch log on lightly floured surface; place on baking sheets sprayed with cooking spray.
  • Bake 25 min. or until lightly browned; cool 10 min. Transfer logs to cutting board. Use serrated knife to diagonally cut each log into 18 slices; return to baking sheets. Bake 10 min. or until crisp and dry. Transfer to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MOCHA ALMOND DESSERT



Mocha Almond Dessert image

For an easy, make-ahead dessert that's elegant and luscious, try this recipe from our Test Kitchen. The perfect blend of mocha and chocolate is in each cool, refreshing slice.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 12

2 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup sugar
1/2 cup butter, melted
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2/3 cup chocolate syrup
1/2 teaspoon vanilla extract
2 tablespoons instant coffee granules
1 tablespoon hot water
1/3 cup chopped almonds, toasted
Chocolate-covered coffee beans, optional

Steps:

  • In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat cream until stiff peaks form. In another large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped cream and almonds. Pour over crust. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired.

Nutrition Facts :

CHOCOLATE MOCHA DUSTED ALMONDS



Chocolate Mocha Dusted Almonds image

I love to make recipes with nuts. These are chocolaty with a hint of coffee-elegant and addictive! I give them away as gifts; I've even made them for wedding favors. -Annette Scholz, Medaryville, Indiana

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 25m

Yield 12 servings.

Number Of Ingredients 5

1 cup dark chocolate chips
2 cups toasted whole almonds
3/4 cup confectioners' sugar
3 tablespoons baking cocoa
4-1/2 teaspoons instant coffee granules

Steps:

  • Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 270 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 7g protein.

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