2 Tablespoons instant espresso or coffee crystals
2 teaspoons hot water
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
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
1/2 teaspoon salt
3 ounces semisweet baking chocolate
1/2 teaspoon shortening
In a 1 quart saucepan, heat chocolate drizzle ingredients over low heat, stirring occasionally, until melted and smooth.
Heat oven to 350. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining biscotti ingredients. Shape half of dough at a time into a rectangle. 10 by 3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2 inch slices. Place slices, cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set. Makes about 3 1/2 dozen biscotti.