Cinnamon Mocha Biscotti
Indulge in the perfect pairing of warm spices and bold coffee flavors with these decadent Cinnamon Mocha Biscotti. Crafted with a heavenly blend of cocoa powder, ground cinnamon, and instant espresso, these crunchy Italian cookies are studded with melty semisweet chocolate chips for a hint of sweetness in every bite. The twice-baked technique delivers the signature crisp texture that's ideal for dipping into your favorite hot beverage, whether it's a latte, espresso, or hot cocoa. With just 15 minutes of prep time, these elegant treats make for an impressive homemade gift or a delightful addition to your coffee break. Sprinkle with coarse sugar for extra crunch, and enjoy a sophisticated flavor experience that strikes the perfect balance between chocolate, cinnamon, and coffee.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons instant espresso powder
- 0.25 teaspoon salt
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter (melted)
- 0.5 cup semisweet chocolate chips
- 2 tablespoons optional coarse sugar for topping
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, cinnamon, espresso powder, and salt until well combined.
In a separate bowl, whisk the eggs, vanilla extract, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough will be slightly sticky but firm enough to shape.
Fold in the chocolate chips evenly throughout the dough.
Divide the dough in half and shape each portion into a 10-inch-long log, approximately 2 inches wide. Place the logs on the prepared baking sheet, spaced apart.
If desired, sprinkle coarse sugar on top of the logs for added crunch and sweetness.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch. Remove the baking sheet from the oven and allow the logs to cool for 10 minutes.
Reduce the oven temperature to 325°F (165°C).
Using a serrated knife, slice the logs diagonally into 3/4-inch-thick biscotti pieces. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the slices over and bake for another 10 minutes, or until they are dry and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack. The biscotti will harden as they cool.
Store in an airtight container for up to two weeks, or package them as gifts to share with friends and family.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 475.8 g | 173% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 241.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
