Mocha Latte Biscotti

Name: Mocha Latte Biscotti
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1/3 cup chopped pecans; 1/4 cup unsweetened cocoa; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 teaspoons instant coffee; 2 teaspoons hot water; 1 teaspoon vanilla extract; 2 eggs; 1 egg white; vegetable cooking spray

13 ingredients

5 steps

Ingredients

2 cups all-purpose flour
1 cup sugar
1/3 cup chopped pecans
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons instant coffee
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
vegetable cooking spray

Directions

1

Using a whisk, stir first 7 ingredients together in a large bowl; set aside.
2

In a 2-cup glass measuring cup, stir instant coffee and hot water until combined. Add vanilla, eggs and egg white and whisk to combine.
3

Add liquid mixture to flour and gently stir just until combined. Place dough on a lightly floured surface and knead gently 9 or 10 times. Form dough into an 18-inch-long cylinder. Transfer to a parchment paper-lined baking sheet and gently flatten until about 1-inch thick.
4

Bake at 325°F for 25 or 30 minutes, or until it starts to get golden brown. Transfer to a cooling rack and let rest for 15 minutes. Slice into 1/2-inch thick slices and place back on parchment-lined baking sheet, cut side up.
5

Bake 10 minutes; flip cookies and bake an additional 10 minutes. Cool completely on wire cooling rack.