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Mocha-Almond Marbled Biscotti

  • Prep 1 hr 20 min
  • Total 3 hr 20 min
  • Servings 42

Studded with nuts and dipped in bittersweet chocolate, these mocha and almond Italian cookies are perfect dessert to treat a crowd. ...MORE+ LESS-

Ingredients

1
(1 lb. 2.25-oz.) pkg. yellow cake mix
2
tablespoons oil
3
eggs
1
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

Steps

Hide Images
  • 1
    In large bowl, combine cake mix, oil and eggs; mix until well blended.
  • 2
    In small bowl, combine water and instant coffee; stir until dissolved. Divide dough in half. To half of dough (about 1 1/2 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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    Slice each roll diagonally into 1/2-inch-thick slices. Place slices, cut side down, on cookie sheets. Bake at 325°F. for 10 minutes or until lightly browned.
  • 7
    Turn cookies over; bake an additional 10 minutes or until cookies are golden brown and firm to the touch. Immediately remove from cookie sheets.

Expert Tips

  • 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.
  • 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.
  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
85mg
4%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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