Chocolate Biscotti Recipe

They make great holiday gifts and this recipe makes 42 servings.

2 Cups All-Purpose Flour

1/2 Cup Slivered Almonds

2 1/2 Tablespoons Ground Coffee

1/3 Cup Unsweetened Cocoa Powder

2 Teaspoons Baking Powder

3/4 Teaspoon Ground Cinnamon

1/4 Teaspoon Salt

1 Cup Sugar

2 Large Eggs

2 Tablespoons Strong Brewed Coffee

1 1/2 Teaspoons Vanilla Extract

Pre heat the oven to 350F. Spray a baking sheet with nonstick spray, set aside.

In a bowl of an electric mixer, combine the flour, almonds, cocoa, ground coffee, baking powder, cinnamon and salt.

In a separate bowl, combine the sugar, eggs, brewed coffee and vanilla.

Add the sugar mixture to the flour and beat on a low speed until mixed well and forms a fairly dry dough.

Divide the dough in to two. On a lightly floured surface, use the palm of your hands to shape each half of the dough into a log about 15 inches long x 1 3/4 inches wide x 1 inch high.

Transfer the logs to the prepared baking sheet and pat down the tops until each piece is about 3/4 inch high and 2 inches wide.

Bake until the logs are firm to the touch and a toothpick inserted into the center comes out clean, 20-25 minutes.

Transfer the logs to a cutting board and let it cool for 10 minutes.

With a serrated knife, cut the logs crosswise into 1/2 inch slices, 42 total biscotti.

Arrange the cookies in a single layer on a baking sheet.

Lower the oven temperature to 300F.

Bake the biscotti 12 minutes per side, turning once.

Transfer to a wire rack.

The biscotti will crisp as they cool.

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