Mochaccino Biscotti

4 Ounces Bittersweet Chocolate, Chopped

1 Cup Brown Sugar

2 Cups All-Purpose Flour

1 Tablespoon Instant Espresso Powder

1 Teaspoon Baking Powder

Dash of Salt

3 Large Eggs

1 Teaspoon Vanilla Extract

1 Cup Toasted Hazelnuts, Coarsely Chopped


Preheat the oven to 350 degrees F. In a food processor, blend together the chocolate and brown sugar until fine. Mix together the flour, espresso powder, baking soda and salt. In a separate bowl, blend the eggs and vanilla until the mixture is light and fluffy. Add half the chocolate mixture and blend at low speed. Add half the flour mixture and blend. Repeat blending just until mixed. Stir in the hazelnuts and mix throughout the dough. Divide the dough into two equal parts.

On a prepared baking sheet, shape each half of the dough into a log about 12 inches long. Wet your fingers to shape if needed to keep the dough from sticking. Bake the logs for about 35 to 40 minutes or until the tops of the logs are firm to the touch. Allow to cool 10 to 15 minutes.

Decrease the heat to 300 degrees F. Using a serrated knife, cut the logs into 1/2 inch slices and place flat on the baking sheet. Bake for an additional 10 minutes and turn the slices over. Bake another 10 minutes. Cool the biscotti completely and then store in an airtight container.

Cantucci

1 Cup Whole, Raw Almonds

2 Cups All-Purpose Flour

1 ½ Teaspoons Baking Powder

1/8 Teaspoons Salt

½ Teaspoons Cinnamon

6 Tablespoons Butter Softened

2/3 Cup of Confectioners Sugar

2 Large Eggs

1 Tbs. Almond Extract


Place the almonds in a preheated 325-degree F. oven and toast the almonds just until they begin to take on color. Cool, and coarsely chop. Mix together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and powdered sugar. Add the almonds, the eggs and extract. Add the dry ingredients and continue mixing until well blended.

On a lightly floured surface, divide the dough in half, and form two loaves about 9 inches long and 2 1/2 inches wide and place on a lightly greased baking sheet. Bake for about 35 minutes or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into ½ inch slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.