MOCHA BISCOTTI

Preparation Method :

• In the bowl of an electric mixer, combine the eggs, coffee, sugar, flour, salt, and baking powder, and knead on low for 3 minutes.
• Add the almonds, hazelnuts, and raisins, and increase the speed to medium. Knead for 3 minutes.
• Transfer the dough to a floured work surface and roll it into a ball. Form the ball into an oblong loaf 12 inches long.
• Carefully transfer the loaf to the lined baking sheet and refrigerate for 30 minutes.
• Preheat the oven to 375°F.
• Bake the biscotti loaf for 30 minutes.
• Transfer the loaf to a wire rack to cool for 30 minutes.
• Classic Italian biscotti are a wonderful accompaniment to your morning coffee.
• Transfer the loaf to the freezer to chill for 30 minutes.
• Transfer the loaf to a cutting board and cut into ¼ inch segments.
• Arrange the slices on a baking sheet and bake for 15 minutes at 375°F.
• Transfer to a wire rack to cool.
• Serve immediately or store in an airtight container for up to 2 weeks.