Mocha-Almond Marbled Biscotti
Posted by: Bev Fri, 25 Jun 2004, at 9:00 a.m.
 

COOK'S NOTES
Recipe Fact Biscotti are twice baked Italian cookies. The dough is shaped into a loaf and baked, then sliced into cookies and baked again for a few minutes on each side. The resulting cookie is intensely crunchy and perfect for dipping into dessert wine or coffee.

Kitchen Tips Biscotti are characteristically nutty flavored, so be sure to toast the almonds for this recipe
Since cookies bake for a relatively short time, it is important that the oven be preheated at least 10 minutes before you begin baking.

Make It Special For biscotti with more chocolate flavor, dip these cookies in melted bittersweet chocolate. In small saucepan over low heat, melt 6 ounces bittersweet chocolate with 2 teaspoons oil, stirring until smooth. Transfer melted chocolate to a juice glass or narrow bowl. Dip half of each biscotti into melted chocolate and place on waxed paper-lined baking sheet. Chill until set, about 5 minutes.

Prep Time: 1 hour 20 minutes (Ready in 3 hours 20 minutes)
Ingredients:
1(l lb. 2.25-oz.) pkg. Pillsbury Moist Supreme@ Yellow Cake Mix
2 tablespoons oil
3 eggs
I tablespoon water
2 teaspoons instant coffee granules or crystals
2 oz. semi-sweet chocolate, melted
1/2 teaspoon almond extract
1/2 cup chopped almonds, toasted

Directions:
In large bowl, combine cake mix, oil and eggs; mix until well blended.
In small bowl, combine water and instant coffee; stir until dissolved. Divide dough in half. To half of dough (about 11/2 cups), stir in coffee mixture and melted chocolate; mix well. To remaining half of dough, stir in almond extract and almonds; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.

Heat oven to 325°F. Grease large cookie sheet. Divide each half of dough in half again; return half of almond dough and half of coffee dough to refrigerator. On well-floured surface with floured hands, pat almond dough into 8x4-inch rectangle. (Dough will be sticky.) Spoon chocolate dough over almond dough, spreading to edges and covering evenly.
Starting at short side of rectangle, roll up jelly-roll fashion. Roll back and forth on surface to form 14-inch roll. Place on 1 side of greased cookie sheet. Repeat with remaining dough, placing rolls 4 inches apart on cookie sheet.

Bake at 325°F. for 20 to 30 minutes or until golden brown and firm to the touch. Cool rolls 10 minutes; remove from cookie sheet.
Slice each roll diagonally into l/2-inch-thick slices. Place slices, cut side down, on cookie sheets. Bake at 325°F. for 10 minutes or until lightly browned. Turn cookies over; bake an additional 10 minutes or until cookies are golden brown and firm to the touch. Immediately remove from cookie sheets.
3 1/2 dozen cookies

HIGH ALTITUDE (ABOVE 3500 FEET):
Bake cookies 8 minutes on each side (for
the second baking) or until lightly browned.