Mocha Biscotti

Written by on in Cookies

An Italian favorite, served with a cup of coffee, these Mocha Biscotti have a great crunchy texture. They are the perfect combination of chocolate and almonds and the addition of the espresso drizzle will satisfy anyones sweet tooth.

Mocha Biscotti

Ingredients:

For The Cookie:

  • 1/2 Cup unsalted butter, softened
  • 1 Cup granulated sugar
  • 1 Tablespoon espresso powder
  • 2 1/2 Teaspoons baking powder
  • 1/2 Teaspoon ground cinnamon
  • 1/8 Teaspoon salt
  • 3 Eggs
  • 1/3 Cup unsweetened cocoa powder
  • 2 3/4 Cup all purpose flour
  • 1/2 Cup chopped toasted almonds

For The Espresso Drizzle:

  • 1/2 Teaspoon espresso powder
  • 1 Tablespoon milk
  • 1 Cup powdered sugar

Instructions:

  1. Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
  2. To the bowl of a stand mixer, fitted with a paddle attachment, beat the softened butter for 30 seconds or until smooth. Add the granulated sugar, 1 tablespoon of espresso powder, baking powder, cinnamon and salt. Beat until combined. Beat in the eggs until combined. Beat in the cocoa powder and flour until incorporated. Add the chopped almonds and mix until combined.
  3. Divide dough into two equal portions. Shape each portion into an 8” loaf. Place loaves 3” apart on the prepared baking sheet. Flatten loaves to 3” wide.
  4. Place baking tray into the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 1 hour. Reduce oven temperature to 325º.
  5. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2” thick slices. Lay the slices cut sides down on the parchment lined cookie sheet. Bake for 8 minutes. Remove from oven and turn each cookie over and return to oven to bake an additional 8 to 10 minutes more or until dry and crisp. Remove from oven and allow to cool on a wire rack.
  6. While the cookies are cooling, you can make your Espresso drizzle. Add the 1/2 teaspoon of espresso powder and milk to a small mixing bowl. Add the powdered sugar and mix to combine. If the mixture is too stiff, add some more milk, you want a drizzle consistency.
  7. Drizzle the espresso drizzle on top of the cooled biscotti and serve.
  8. To store place in an air tight container for up to 1 week or in the freezer layered between wax paper in a large zip lock bag for up to 3 months.
  9. Enjoy.