Name: Mocha Almond Biscotti
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: Approximately 30 cookies
Cuisine: Italian cuisine
Ingredients: 2 cup all-purpose flour; 1 cup sugar; 3 pcs eggs (large); 2 tbsp espresso powder; 0.25 cup cocoa powder (unsweetened); 1 cup almonds (whole, toasted and roughly chopped); 1 tsp vanilla extract; 1 tsp baking powder; 0.5 tsp salt

A rustic wooden board holds several pieces of golden-brown Mocha Almond Biscotti. Some biscotti are partially dipped in melted dark chocolate, showcasing a smooth, glossy finish. In the background, out of focus, are scattered dark roasted coffee beans and a steaming mug of coffee, suggesting a perfect pairing. The scene is warm and inviting, highlighting the homemade quality and rich flavors of th

Embark on a culinary adventure with these delightful Mocha Almond Biscotti, a classic Italian-inspired cookie that promises an exquisite blend of rich flavors and satisfying textures. Biscotti, meaning "twice-baked" in Italian, are renowned for their characteristic crispness, making them the quintessential companion for your morning coffee, a robust espresso, or a comforting cup of tea. Dating back to the Roman Empire, biscotti were originally created for their durability and portability, a tradition carried on with this modern mocha twist. This recipe elevates the traditional almond biscotti by infusing it with deep cocoa notes and aromatic espresso, perfectly balancing the sweetness with a pleasant bitterness. You'll love the therapeutic process of shaping and baking these logs, then slicing and baking again to achieve that signature crunch. These cookies aren't just a treat; they're an experience, offering a sophisticated taste that's both comforting and elegant. The combination of finely ground espresso, rich cocoa powder, and toasted almonds creates a symphony of flavors that will impress guests and satisfy your cravings. Perfect for holiday gifting, a refined after-dinner indulgence, or simply a moment of self-care, these homemade mocha almond biscotti cookies are a testament to the joy of baking. Get ready to fill your kitchen with the irresistible aroma of coffee and chocolate!

Preparation time: 25 min
Cooking time: 40 min
Total time: 1 hr 5 min
Servings: 30

Instructions

Cookie Preparation

1Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2In a medium bowl, whisk together the flour, espresso powder, cocoa powder, baking powder, and salt. Set aside.
3In a large bowl, beat the sugar and eggs with an electric mixer until light and fluffy. Stir in the vanilla extract.
4Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chopped toasted almonds.
5Divide the dough in half. On the prepared baking sheet, form each half into a log about 12-14 inches long and 2 inches wide, leaving some space between them.

First Bake

1Bake the logs for 25-30 minutes, or until golden brown and firm to the touch. Remove from the oven and let cool on the baking sheet for 10-15 minutes.

Second Bake (Biscotti Crispness)

1Reduce oven temperature to 300°F (150°C).
2Transfer the slightly cooled logs to a cutting board. Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces.
3Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for another 15-20 minutes, flipping halfway through, until dry and crisp.
4Allow the Mocha Almond Biscotti to cool completely on a wire rack before serving or storing. Store in an airtight container for up to 2 weeks.

Instructions

Cookie Preparation

1Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2In a medium bowl, whisk together the flour, espresso powder, cocoa powder, baking powder, and salt. Set aside.
3In a large bowl, beat the sugar and eggs with an electric mixer until light and fluffy. Stir in the vanilla extract.
4Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chopped toasted almonds.
5Divide the dough in half. On the prepared baking sheet, form each half into a log about 12-14 inches long and 2 inches wide, leaving some space between them.

First Bake

1Bake the logs for 25-30 minutes, or until golden brown and firm to the touch. Remove from the oven and let cool on the baking sheet for 10-15 minutes.

Second Bake (Biscotti Crispness)

1Reduce oven temperature to 300°F (150°C).
2Transfer the slightly cooled logs to a cutting board. Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces.
3Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for another 15-20 minutes, flipping halfway through, until dry and crisp.
4Allow the Mocha Almond Biscotti to cool completely on a wire rack before serving or storing. Store in an airtight container for up to 2 weeks.

Nutrition Information

Calories: 121 kcal
Protein: 3 g
Fat: 4 g
Carbs: 19 g

Nutrient	Per serving
Calories	121 kcal
Protein	3 g
Fat	4 g
Carbs	19 g

Tips

Ensure almonds are toasted and cooled before adding to the dough for enhanced flavor and texture.
For perfectly uniform slices, use a very sharp serrated knife and apply gentle pressure, allowing the knife to do the work.
These biscotti are divine dipped in dark chocolate. Melt some chocolate and dip one end after they have completely cooled.