Mocha Almond Biscotti With Chocolate Drizzle

• Biscotti
• 2 tablespoons instant espresso or 2 tablespoons instant coffee crystals
• 2 teaspoons hot water
• 1 cup granulated sugar
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 teaspoon vanilla
• 2 eggs
• 3 1/2 cups all-purpose flour
• 1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)
• 1/4 cup slivered almonds, toasted and chopped
• 1 teaspoon baking powder
• 1 teaspoon salt
• Chocolate drizzle
• 3 ounces semisweet baking chocolate
• 1/2 teaspoon shortening

1. Heat oven to 350u0b0F.
2. Dissolve coffee crystals in the hot water.
3. Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
4. Stir in remaining ingredients.
5. On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
6. Bake about 30 minutes or until center is firm to the touch.
7. Cool 15 minutes on the cookie sheet.
8. Cut crosswise into 1/2 inch thick slices.
9. Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
10. Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
11. Immediately remove from cookie sheet to a wire rack.
12. When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
13. Drizzle the chocolate over the biscotti using a spoon.
14. When cool, enjoy with a cup of coffee.

biscotti, espresso, water, sugar, butter, vanilla, eggs, flour, chocolate, slivered almonds, baking powder, salt, chocolate drizzle, chocolate, shortening

Taken from www.food.com/recipe/mocha-almond-biscotti-with-chocolate-drizzle-265500 (may not work)