CHOCOLATE ALMOND
BISCOTTI
Makes about 4 dozen
2
1
⁄
2
cups unbleached, all-purpose flour
2
⁄
3
cup unsweetened cocoa powder
(Dutch process preferred)
2
teaspoons baking powder
1
⁄
2
teaspoon
salt
1
⁄
2
cup unsalted butter, at room
temperature
1
⁄
2
cup granulated sugar
1
⁄
2
cup packed brown sugar
3
large eggs, 1 of them separated
4
ounces bittersweet chocolate,
melted and cooled slightly
1
⁄
4
cup coffee liqueur (Kahlua
®
,
Tia Maria
®
, Kamora
®
)
1
teaspoon pure vanilla extract
1
⁄
4
teaspoon almond extract
1
cup slivered almonds, lightly
toasted
Combine the flour, cocoa, baking powder,
and salt in a medium bowl. Mix on Speed 1
for 15 seconds. In a large bowl, cream the
butter and sugars using Speed 1, just until
incorporated, 5 to 10 seconds. Add the
2 eggs and egg yolk, one at a time,
beating for 10 seconds after each addition.
Combine the chocolate, liqueur, vanilla and
almond extracts; combine with the butter
mixture, 15 seconds. Do not overbeat.
Using Speed 1, gradually beat in the flour
mixture, 1 cup at a time, for 15 seconds
after each addition, to form a soft dough.
Stir in the nuts. Form dough into a rough
9-inch square, cover with plastic and
refrigerate the dough for 1 hour or until
it is easy to handle.
Preheat oven to 350ºF. Line a baking sheet
with parchment paper or a nonstick bak-
ing liner. Divide the dough in 3 pieces, and
with floured hands, shape each into a
10-inch log. Place on the prepared baking
sheet and flatten to 2 inches across. Place
the reserved egg white in a small bowl
and beat until frothy using Speed 2. Brush
the logs with the beaten egg white. Bake
30 to 35 minutes until firm.
Remove from oven and cool on a rack for
10 minutes. Lower oven temperature to
250ºF. Slice each log into
1
⁄
2
-inch pieces
using a serrated knife, place the biscotti
back on the baking sheet and bake
for 15 to 20 minutes, until dry. Let cool
completely on a wire rack. Store in an
airtight container.
Nutritional information per biscotti:
Calories 106 (47% from fat) • carb. 12g • pro. 2g
• fat 6g • sat. fat 2g • chol. 18mg • sod. 40mg
• calc. 19mg • fiber 1g
MOCHA CHOCOLATE CHIP
COOKIES
Serve these delicious cookies with ice
cream for a special dessert or with a glass
of milk for a late night snack.
Makes 3
1
⁄
2
dozen cookies
1
1
⁄
2
tablespoons instant coffee
granules or instant espresso
powder
1
1
⁄
2
tablespoons unsweetened cocoa
powder
2
tablespoons hot water
2
1
⁄
4
cups unbleached, all-purpose flour
1
1
⁄
4
teaspoons baking soda
1
⁄
4
teaspoon salt
1
cup unsalted butter, cut into
8 pieces, at room temperature
3
⁄
4
cup firmly packed light brown
sugar
3
⁄
4
cup sugar
2
large eggs
1
1
⁄
2
teaspoons pure vanilla extract
1
1
⁄
2
cups semisweet chocolate
morsels (can use half white
chocolate
morsels)
1
cup pecan halves
(may be toasted)
Preheat oven to 350°F. Line baking sheets
with parchment paper or nonstick baking
liners. Combine instant coffee granules,
cocoa and water in a small bowl; reserve.
Combine flour, soda and salt in a small
bowl; reserve.
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