mocha toffee biscotti

Name: Mocha Toffee Biscotti
Prep time: 25 min
Cook time: 2 h
Cuisine: Italian
Ingredients: BASIC BISCOTTI DOUGH; 1/2 cup(s) (125 ml) butter, softened; 1 cup(s) (250 ml) granulated sugar; 2 large eggs; 1 teaspoon(s) (5 ml) vanilla; 2 1/2 cup(s) (625 ml) all-purpose flour; 2 teaspoon(s) (10 ml) baking powder; 1/4 teaspoon(s) (1 ml) salt; MOCHA TOFFEE BISCOTTI; 1 cup(s) (250 ml) semisweet chocolate chips; 1 cup(s) (250 ml) toffee bits; 1 large egg white; 6 - squares semisweet chocolate, chopped; 3/4 teaspoon(s) (4 ml) instant espresso powder

(1 rating)

Recipe and photo originally from: Canadian Living

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Chocolate, toffee and espresso are made for one another in my opinion. And this biscotti is screaming to be dipped into a good cup of coffee.

(1 rating)

yield serving(s)

prep time 25 Min

cook time 2 Hr

method Bake

Ingredients For mocha toffee biscotti

BASIC BISCOTTI DOUGH
1/2 c

(125 ml) butter, softened
1 c

(250 ml) granulated sugar
2 lg

eggs
1 tsp

(5 ml) vanilla
2 1/2 c

(625 ml) all-purpose flour
2 tsp

(10 ml) baking powder
1/4 tsp

(1 ml) salt
MOCHA TOFFEE BISCOTTI
1 c

(250 ml) semisweet chocolate chips
1 c

(250 ml) toffee bits
1 lg

egg white
6

squares semisweet chocolate, chopped
3/4 tsp

(4 ml) instant espresso powder

How To Make mocha toffee biscotti

1
BASIC BISCOTTI DOUGH:

2
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
3
Whisk together flour, baking powder and salt; stir into butter mixture, in 2 additions, just until combined.
4
MOCHA TOFFEE BISCOTTI PREPARATION:
5
Stir together dough, chocolate chips and 3/4 cup of the toffee bits until combined. Divide dough in half.
6
On lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
7
Bake in 325 F (160 C) oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
8
Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
9
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth; whisk in espresso powder until dissolved. Let cool slightly. Dip 1 end of each biscotti in chocolate mixture, letting excess drip off.
10
Place on parchment paper–lined baking sheet; sprinkle remaining toffee bits over chocolate. Refrigerate until chocolate is set, about 20 minutes.
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