Mahogany Biscotti

Enjoy this biscotti with a cup of tea or coffee.

  • Servings: 60
  • Cook Time: 35 Min
  • Main Ingredient: Nuts


  • 3 cups all purpose flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. instant espresso powder (optional)
  • 1/16 tsp. salt
  • 1/4 cup Brer Rabbit® Mild Flavor Molasses
  • 1 tsp. vanilla extract
  • 1 cup almonds or hazelnuts (chopped and toasted)
  • 4 eggs


Preheat oven to 325°. In large bowl, combine flour, sugar, baking soda, espresso and salt; set aside. In large mixing bowl, beat eggs, molasses and vanilla. Gradually add flour mixture until blended. Stir in nuts. Divide dough in half. On lightly greased and floured baking sheet, with floured hands, pat out dough into two logs (about 1/2x2x14 inches) and arrange 2 inches apart. Bake in middle of oven for 35 minutes. Transfer logs to a wire rack; cool 5 minutes. With a serrated knife, diagonally slice about 1/4 inch thick. Lay slices flat on baking sheet and bake an additional 10 minutes. Cool completely. If desired, dip in melted chocolate. Store in airtight container. Makes 5 dozen.