Mocha Biscotti
Indulge in the perfect pairing of rich chocolate and bold coffee flavors with this irresistible mocha biscotti recipe. These twice-baked Italian cookies are infused with unsweetened cocoa powder, a generous hint of espresso powder, and studded with semi-sweet chocolate chips for an extra dose of decadence. For added crunch, toasted hazelnuts or almonds can be folded into the dough, creating a delightful texture contrast. With just 20 minutes of prep time and simple ingredients, these biscotti are an elegant homemade treat that's perfect for dunking in your morning coffee or serving alongside an after-dinner espresso. Crispy, flavorful, and easy to store, this Mocha Biscotti is your new go-to for sophisticated snacking.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.3333 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 1 tablespoon Instant coffee or espresso powder
- 0.25 teaspoon Salt
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Semi-sweet chocolate chips
- 0.5 cup Chopped toasted hazelnuts or almonds (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, instant coffee powder, and salt.
In a separate bowl, lightly beat the eggs and mix in the vanilla extract.
Add the wet ingredients to the dry ingredients and mix until a dough forms. If it feels too dry, add 1-2 teaspoons of water to bring it together.
Fold in the semi-sweet chocolate chips and chopped nuts (if using) until evenly distributed.
Divide the dough in half. On the prepared baking sheet, shape each portion into a log approximately 12 inches long and 2 inches wide.
Bake the logs in the preheated oven for 25-30 minutes, or until firm to the touch and lightly browned.
Remove from the oven and let the logs cool for about 10 minutes. Reduce the oven temperature to 325°F (163°C).
Transfer the logs to a cutting board and, using a serrated knife, slice them diagonally into 1/2-inch-thick biscotti pieces.
Place the biscotti cut side down back on the baking sheet. Bake for an additional 10 minutes, then flip them over and bake for another 10 minutes until crispy and dry.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 505.3 g | 184% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 250.4 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 288 mg | 22% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 2170 mg | 46% | |
*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.
