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Mocha Biscotti

Have you baked biscotti before? The process of baking a log of dough first, then slicing it and baking the individual pieces again, is a special way to bake. Mocha biscotti finds its flavor pumped up with espresso powder and chocolate chips.

mocha biscotti drizzled with chocolate on wire rack

How to bake biscotti:

This mocha biscotti (or type of cookie) is just what its Italian translation of biscotti means: it is twice-baked. First you make a dough and shape it into a long, flattened log.

Bake this for a short while then you’ll slice the log into diagonal pieces, arrange them on the cookie sheet and put it all back into the oven for a second baking.

A satisfying crunchy cookie will result. We’ve baked all types this month and hope you’ll find a flavor combination to fit your taste.

Italian Cookies

All of this biscotti has me hungry for more Italian treats! Next on my list to try are these Italian Wedding Cookies from The Little Ferraro Kitchen. Don’t they look good!

The Creative Cookie Exchange

The #CreativeCookieExchange is sharing BISCOTTI recipes today. I had coffee and chocolate on my mind when looking for biscotti recipes and I had been munching on a sweet treat I found at Whole Foods– chocolate covered coffee beans. Yum.

I am not much of a coffee drinker but I do love the smell and flavor of coffee so baking with it is a natural fit.

If you can find chocolate covered coffee beans, add them in to this recipe, but if not, the addition of espresso powder and chocolate chips will create that mocha flavor profile.

Drizzle with some melted chocolate to finish and you’ll have a treat ideal to serve with a cup of coffee or hot chocolate.

Biscotti make ideal gifts. Learn how to put together a DIY gift basket on this post to get heartfelt and homemade gifts. Gluten free nutella chocolate chip cookies make another great recipe to add to a gift. So does a box of simple chocolate fudge!

Recipe Source: Adapted from America’s Test Kitchen

The source of this recipe is an Almond Biscotti recipe that I found in a recent America’s Test Kitchen publication called “Step by Step Holiday Baking”. The primary changes are the omission of ground almonds and the addition of the espresso powder and the chocolate in my version. Enjoy!

Yield: 36

Mocha Biscotti

mocha biscotti

Make biscotti-- twice baked cookies-- and enjoy with a warm latte.

Prep Time 15 minutes
Additional Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 TB cocoa powder
  • 1 tsp espresso powder plus 3 TB boiling water
  • 1 cup sugar
  • 4 oz butter, melted
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup chocolate covered coffee beans (optional)
  • #Topping

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Stir the espresso powder and boiling water in a small bowl. Set aside.
  3. Prepare a baking sheet with parchment paper.
  4. Combine the flour, baking powder, salt, eggs, and cocoa powder in a medium mixing bowl. Whisk gently to combine. Set aside.
  5. Using a food processor, add the eggs and process for 2-3 minutes or until they lighten in color and double in size. Slowly add the sugar to the eggs (keep the processor running) then add the melted butter, vanilla, and espresso. Scoop the mixture back into the bowl that contains the flour mixture. Fold to combine then add the chocolate chips and coffee beans (optional).
  6. Shape the dough into two long rectangles, measuring approximately 8 inches by 3 inches. Place them on the baking sheet. Spray with baking spray.
  7. Bake for 30 minutes. Remove from oven and let rest on the baking sheet for 30 minutes. Gently slide the loaves to a cutting board and cut with a serrated knife on the diagonal in 1/2 inch slices. Place the slices with the newly cut side down back on the baking sheet. Bake for an additional 30 minutes, turning the slices to the opposite cut side halfway through. Cool on a wire rack.
  8. Optional finish: melt chocolate chips in the microwave in 30 second increments, put the melted chocolate in a small Ziploc bag. Cut a hole at one of the corners then drizzle the chocolate over the cooled biscotti.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 67mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

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Marlene

Wednesday 25th of December 2019

I usually make cranberry pistachio biscotti but wanted something different this year so made these for gifting (and eating!). I chopped the espresso beans before adding and used mini chocolate chips. Yum! I’v eevery happy with the results.

Holly Baker

Sunday 5th of January 2020

Espresso beans sound like a good addition.

Felice

Sunday 20th of December 2015

You had me as soon as I saw mocha and chocolate-covered coffee beans. Of course half the packet of beans would go in the recipe and the other half would be eaten as I baked the biscotti :).

Anabel

Wednesday 16th of December 2015

I love chocolate covered espresso beans! I love how they clean up your palate after lunch or dinner! These cookies would be awesome to have for dessert! Mmmmm! Thank you for sharing such a awesome cookie recipe!

Holly F

Wednesday 16th of December 2015

Oh, stocking stuffers are a great idea!

Linda @ 2CookinMamas

Wednesday 16th of December 2015

Yum! There couldn't be a better combo than coffee and chocolate. And those chocolate covered coffee beans are one of my favorite indulgences too! Great recipe to add to my Christmas cookie tins.

Holly F

Wednesday 16th of December 2015

I think I might make the mini version of biscotti (about half of this size or even smaller) to add to Christmas tins. Thanks for the idea!