Mocha Almond Biscotti, a fast, easy and tasty Italian Christmas Cookie, the perfect combination of coffee and chocolate. The perfect addition to your Cookie Recipe Collection.
It took me the longest time to try a biscotto, not because I didn’t think that they tasted good or I didn’t like the look of them but because they are so darn hard. I knew if I dared take a bite I’d break a tooth or two!
For that reason, my husband told me that you can dunk them in coffee to make them softer, and in espresso to be exact. In fact biscotti means twice baked, with the second baking causing the cookie to dry and harden.
The first time I tried one of these Mocha Almond Biscotti was a get together at my sister’s house. My Italian cousin made them, not only were they delicious, but they weren’t “OMG there goes another tooth” biscotti.
So even though these Mocha Almond Biscotti are also twice baked they are on the softer side but still crunchy and of course just as delicious.
Biscotti are a very popular Italian Christmas cookie, after a taste you will understand why. The dough from these Mocha Almond Biscotti is very sticky so make sure you refrigerate it for at least 1/2 an hour.
I actually left it in the fridge for a few hours, then lightly flour a flat surface and also your hands when working with this dough, it will make it all much easier.
If you are looking for a yummy change from your usual Christmas Cookie recipes this tasty Mocha Almond Biscotti is something worth trying. Maybe you will get the urge to go dunking in your espresso too! Happy cookie baking. Enjoy!
Mocha Almond Biscotti
Ingredients
- 1/4 cup butter softened 56.5 grams
- 3/4 cup sugar 150 grams
- 1 teaspoon vanilla 5 grams
- 2 eggs
- 1 3/4 cups flour 218.75 grams
- 1 teaspoon baking powder 5 grams
- 2 teaspoons instant coffee 3 grams
- 1 cup semi sweet chocolate chips 175 grams
- 1/4-1/2 cup slivered almonds 28-55 grams
Instructions
- Pre-heat oven to 300° (150° celsius)
- In a large bowl beat sugar and butter until well blended (I used my food processor to make this dough and it worked really well), add vanilla mix, then beat in eggs one at a time, beat until combined.
- In a medium bowl whisk together flour, baking powder and coffee, then gradually stir into egg mixutre. Fold in chocolate chips and almonds. Batter will be quite sticky, so wrap in plastic and refrigerate for at least 30 minutes (I left mine in the fridge for 2 hours).
- Remove from fridge and form into 4 logs, place on a parchment paper lined cookie sheet.
- Bake for 35 minutes or until light brown in colour.
- Remove from oven and let cool for 10 minutes. Reduce oven heat to 275° (135° celsius).
- Cut the logs diagonally into 3/4 inch (2 centimeter) thick slices (or thinner if desired), lay on their side, on parchment paper lined cookie sheets. Bake for approximately 8-10 minutes or until dry. Cool completely before serving. Can be frozen, store covered. Enjoy!
Nutrition
Joanne says
December 13, 2018 at 10:36 pmCan you use powdered espresso? If yes, how much?
Rosemary says
December 14, 2018 at 8:27 amHi Joanne, I have never used powdered expresso but apparently it’s one for one. Hope that helps.
Veronica says
September 8, 2018 at 4:54 pmCan I use baking bar and chop up instead of chocolate chips.?
Rosemary says
September 8, 2018 at 5:23 pmHi Veronica, sure that’s what I used to do before there were chocolate chips available in Italy. 🙂
Lana says
June 6, 2018 at 6:09 amMy kids loved this recipe. Thank you !
Rosemary says
June 6, 2018 at 9:00 amHi Lana, thanks so glad your kids loved it.
Lana says
June 6, 2018 at 6:04 amDelicious! Will be making again 😀👍
Judy Scott says
March 31, 2017 at 2:20 amThank you for a yummy-looking biscotti recipe. I stumbled upon it and realized that I don’t have many biscotti recipes on my pinterest cookie folder! Love me some Italian biscotti! 🙂
Rosemary says
April 6, 2017 at 10:12 amHi Judy, thanks so much, hope you enjoy them.
Roseann Manginelli says
December 17, 2016 at 6:56 pmHi Robin…. I think I goofed…. I added the instant coffee granules instead of the liquid instant coffee. Is this ok? Will they taste awful, or more importantly is it safe to eat with the granules? Thank you!
Rosemary says
December 17, 2016 at 9:08 pmHi Roseann I have no idea how it will taste, but I would be interested in hearing how they are. And you should be ok eating them in the cookies, since they are baked. Let me know.
Izzie says
December 26, 2016 at 2:13 amI made the same mistake – I used instant coffee granules the first time I made these. They were awesome….little bursts of coffee flavor! The second time I used liquid coffee and honestly, I liked them better with the coffee granules. I’m on something like my 8th or 9th batch of these, all with coffee granules, and I’m keeping it this way!
Rosemary says
December 26, 2016 at 9:19 amHi Izzie, oh my gosh that’s so funny, maybe I should change the recipe. I will have to try it too. I’m sure my husband would love that idea. Happy New Year.
Robin @ thebakingexchange says
December 14, 2014 at 4:33 amHi Rose, biscottis are my favorite cookies, they are dunked in my coffee almost every morning. I’m so glad the Italians invented them… 🙂
Rose says
December 14, 2014 at 6:15 pmHi Robin, so glad you like them, they are pretty yummy.
april7116 says
December 12, 2014 at 2:38 pmThese look like they’d make great gifts, although I’d probably eat them all myself!
Rose says
December 13, 2014 at 11:48 amHi April, I give them as gifts too, and yes a few do get eaten. Have a great day.