Mocha Almond Biscotti with Chocolate Drizzle
Indulge in the irresistible fusion of bold coffee flavor, nutty crunch, and decadent chocolate with these Mocha Almond Biscotti with Chocolate Drizzle. Perfectly baked twice for a satisfyingly crisp texture, these Italian-inspired treats balance the rich bitterness of cocoa and espresso powder with the natural sweetness of toasted almonds. A luscious dark chocolate drizzle elevates each bite, making them a luxurious pairing for your morning coffee or afternoon tea. With just a few simple ingredients and a combination of classic baking techniques, this biscotti recipe is easy to master and ideal for gifting, entertaining, or enjoying as a gourmet snack. Have a batch ready in just over an hour, and savor the homemade charm of this decadent biscotti!
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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 Instant espresso powder
- 0.25 teaspoon Salt
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.75 cup Almonds, chopped and toasted
- 0.5 cup Dark chocolate chips
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder, and salt.
In a medium bowl, beat the eggs, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. It will be slightly sticky.
Fold in the toasted almonds until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and slightly cracked on the surface. Remove from the oven and let cool for 10 minutes.
Using a serrated knife, slice the logs diagonally into 1/2-inch-thick slices. Place the slices cut side down back onto the baking sheet.
Bake for an additional 10 minutes, then flip each slice over and bake for another 10 minutes, or until the biscotti are crisp and dry. Remove from the oven and allow to cool completely on a wire rack.
While the biscotti cool, melt the dark chocolate chips with the heavy cream in a double boiler or microwave in 20-second intervals, stirring until smooth.
Drizzle the melted chocolate over the cooled biscotti using a spoon or a piping bag. Let the chocolate set before serving or storing.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 457.6 g | 166% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 203.3 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 475 mg | 37% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 2591 mg | 55% | |
*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.
