Pictured here are my Mocha Spumoni Biscotti and Almond Biscotti.
Some of the wonderful flavor ingredients in the biscotti are pistachios, Maraschino cherries semisweet chocolate chips.
Written and Photographed by Paulette Motzko
One tablespoon instant coffee Dasher I used Nescafe brand because it blends really well in liquid.
One teaspoon of water to mix the instant coffee with
When is cup granulated sugar
3 tablespoons butter or three tablespoons extra-virgin olive oil or canola oil
One egg or one fourth cup egg substitute
One and three fourths cup heart-healthy Bisquick
1/2 cup semisweet chocolate chips
One half cup Maraschino cherries that have been drained
One half cup pistachios
Two tablespoons Hershey’s cocoa
Two teaspoons granulated sugar
Two teaspoons canola oil
Mix all ingredients in a large bowl with a very very sturdy long spatula or a wooden spoon. I prefer my KitchenAid mixer with all the work for me and it breaks down the nuts and the fruits in the smaller bits while the dough hook kneads it. It does lots of things all at once really efficient. The smaller you break down your ingredients in the biscotti the easier it will be to cut with a very sharp knife without making your biscotti crumble.
The biscotti dough will look something like the above picture.
This is what the Spumoni biscotti look like without the cocoa and the coffee flavors added.
When’s the dough is formed into a nice uniform bowling all the nuts fruit and chocolate our backs into the biscotti dough, then form into two logs the same size and width.
Bake the 350 degree oven for 20 to 25 minutes or until crack and deep brown around the edges.
Cool on the cookie sheet 10 minutes or more.
Natural logs and cool, and cut with a very sharp knife in thin slices. Very carefully turn the slices down on the sheet, and bake an additional three to five minutes on each side.
Cool completely and store in an airtight container, and enjoy enjoy with coffee or tea and Delight your guests and friends.
Copyright January 2017.
January 28th, 2017.
Updated January 31st 2017