Mochaccino Biscotti Dunkers
Elevate your coffee break with these irresistible Mochaccino Biscotti Dunkers, a perfect pairing of rich espresso and decadent chocolate. These double-baked Italian cookies combine the bold flavors of instant espresso powder, unsweetened cocoa, and semisweet chocolate chips for a treat that's indulgently crispy and perfectly dunkable. With an optional crunch of chopped nuts, these biscotti deliver a delightful blend of textures with every bite. Easy to make with pantry staples, this recipe involves shaping the dough into loaves, slicing, and baking to crispy perfection. Whether enjoyed alongside a steaming cup of coffee or a creamy hot chocolate, these mocha-inspired biscotti are the ultimate companion for your favorite warm beverage. Perfect for dessert, gifting, or an afternoon pick-me-up, they bring café vibes straight to your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 tablespoon Instant espresso powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Semisweet chocolate chips
- 0.5 cup Chopped hazelnuts or almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, and salt until well combined.
In a separate bowl, beat the eggs with the melted butter and vanilla extract until the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick dough forms. The dough will be slightly sticky.
Fold in the semisweet chocolate chips and chopped nuts (if using) until evenly distributed.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a long, flat log, about 12 inches long and 3 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 20-25 minutes, or until the logs are firm to the touch and slightly cracked on top.
Remove the logs from the oven and let them cool on the baking sheet for 10-15 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, carefully slice the logs on a slight diagonal into 1/2-inch thick pieces.
Arrange the sliced biscotti cut-side down on the baking sheet. Bake for an additional 10-12 minutes, then flip the biscotti and bake for another 10-12 minutes, or until crisp and dry.
Remove the biscotti from the oven and let them cool completely on a wire rack. They will harden further as they cool.
Serve the Mochaccino Biscotti Dunkers with your favorite coffee or hot chocolate, and enjoy!
Nutrition Facts
Calories |
3735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 531.9 g | 193% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 283.6 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 413 mg | 32% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 2712 mg | 58% | |
*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.
