Mocha Biscotti

From: ChefKinder

On Jan 2, 2009

These were fun to make and delicious. I followed the recipe exactly and found the flavors of cinnamon, coffee and cocoa well balanced. I have been making biscotti for about 2 months, trying different recipes to get the perfect texture, flavor etc. Texture on this recipe is excellent. This is going into my favorites to have on hand for all occassions!

From: FlemishMinx

On Jan 10, 2005

While my husband and I enjoyed these, I found myself wishing that they had more of an intense flavor. This recipe makes quite alot, and I think they'll keep very well, so I'd recommend to others only to apply the espresso drizzle as they are used (drizzle half now, half later--less messy to store). I did have to bake mine again an additional five minutes or so on the first side (see step 5) to achieve crispiness, but that was probably my fault; mine were possibly a tad bit thicker than 1/2 inch, but I found them slightly difficult to slice without the tops crumbling. I'll certainly try them again, and will increase the amount of coffee crystals used. Thanks for posting !

From: Tom H.

On Dec 10, 2006

I love these. I added a bit more then a tablespoon of coffee crystals to the dough, and I didn't have any espresso powder, so I just used a double dose of coffee crystals there. The texture is prefect!

From: Sweet Chef

On Jan 26, 2005

This was nice biscotti. I added 2 tablespoons of cofee crystals to give it a little more flavor. The drizzle also gives it a nice sweet touch. My daughter also liked them too.