These delectable biscotti cookies are flavoured with coffee and almonds. Double-baked for added crunch, our Whole Wheat-Almond-Mocha Biscotti are perfect for holiday gift-giving.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-1/2 cups whole wheat flour
2 tsp. Magic Baking Powder
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup brewed strong Maxwell House Dark Roast Coffee, cooled
1 cup coarsely chopped roasted almonds
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How do I make it ?
Heat oven to 325°F.
Combine flour and baking powder. Beat butter and sugars in large bowl with mixer until blended. Add eggs and coffee; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts.
Place dough on lightly floured surface; divide in half. Roll each half into 12-inch log; place, 2 inches apart, on baking sheet sprayed with cooking spray.
Bake 35 min. or until lightly browned. Transfer to cutting board; cool 10 min.
Use serrated knife to diagonally cut each log into 12 slices, each about 1 inch thick. Stand slices on baking sheet.
Bake 12 to 14 min. or until crisp and lightly browned. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
Drizzle cooled baked biscotti with melted Baker's Semi-Sweet Chocolate. Or, dip cookies into the melted chocolate. Let stand until chocolate is firm before serving.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
Cholesterol 25 mg
Sodium 65 mg
Carbohydrate 19 g
Fibre 2 g
Sugars 9 g
Protein 3 g
24 servings, 1 biscotti (34 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.