Mocha Almond Cantucci, a fast, easy and tasty Italian Christmas or any Anytime Cookie, a delicious combination of coffee and chocolate. The perfect addition to your Cookie Recipe Collection. The perfect snack or dessert cookie.
When I first came to Italy, 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. But I also learned the adding butter or oil to mixture makes them softer.
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.
How to make them
In a large bowl beat the sugar and butter until well blended, add the vanilla and mix. Then beat in the eggs one at a time, beat until combined.
In a medium bowl whisk together the flour, baking powder and instant coffee, then gradually stir into egg mixture. Fold in chocolate chips and almonds.
Batter will be quite sticky, wrap it in plastic and refrigerate for at least 30 minutes. Remove from the fridge and form into 2 logs place on the prepared cookie sheet and bake.
Remove from the oven and let cool for 10 minutes. Reduce the oven temperature, cut the logs diagonally into thick slices (or thinner if desired), lay them on their side, on the cookie sheets. Bake again until dry. Cool completely before serving.
How do I make the cookies?
You can make these biscotti with either a standup mixer, a hand beater or a food processor, which is what I usually use to make them.
Can the dough be made in advance?
If you wish to make the dough in advance, I would advise you to refrigerate it for the 30 minutes, then roll into 2 logs, place on the cookie sheet and cover with plastic, the dough will keep for up to 2 days in the fridge.
Where did they originate?
The oldest version of the Cantucci originates from Tuscany and dates back to the 16th century. In the Regions of Lazio and Umbria, Cantuccini are called Tozzetti. They are prepared in the same way as Cantucci, although they are usually made with hazelnuts instead of almonds.
The difference being, that Cantucci from Tuscany are made with almonds and are eaten with Vin Santo, whereas Tozzetti are made in various ways, including Triple Nut, Chocolate Almond, Mocha flavour, or if you are like us how about a savory Biscotti with Olives & Parmesan?
What is the difference between Cantucci and Biscotti
Biscotti literally means twice (bis) cooked (cotti), biscotti is also the general name that Italians call cookies. Therefore Italians refer to Biscotti as Cantucci or Tozzetti.
How to store them
The Biscotti should be stored in an airtight container in a cool dry place. To keep them crisp, place parchment paper between the layers of cookies, this also helps to keep them separated if you wish to dip them in chocolate. Stored properly, they will last up to two weeks.
Can Biscotti be frozen?
Biscotti can be frozen. Once the cookies have cooled completely, place them in a freezer safe bag or container. The cookies will last up to three months in the freezer.
You can also freeze the raw biscotti logs. Wrap them in plastic and place in a freezer safe bag. They will keep for about a month in the freezer. Be sure to let them thaw in the fridge before proceeding with the recipe.
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 floured a flat surface and also my 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 Cantucci
Ingredients
- 1/4 cup butter softened (57 grams)
- 3/4 cup sugar (150 grams)
- 1 teaspoon vanilla
- 2 large eggs (room temperature)
- 1 3/4 cups flour (227 grams)
- 1 teaspoon baking powder
- 2 teaspoons instant coffee (dry)
- 3/4-1 cup semi sweet chocolate chips (131-175 grams)
- 1/4-1/2 cup slivered almonds (28-55 grams)
Instructions
- In a large bowl beat the butter and sugar 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 instant coffee, then gradually stir into egg mixture. 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).
- Pre-heat oven to 300° (150° celsius).
- Remove the dough from the fridge and form into 2 logs (approximately 9 inches / 23cm), and place them on a parchment paper lined cookie sheet.
- Bake for 30-35 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 cm) thick slices (or thinner if desired), lay them cut side up on the parchment paper lined cookie sheet. Bake for approximately 8-10 minutes or until dry. Cool completely before serving. Enjoy!
Notes
Nutrition
Updated from December 11, 2014.
Janine says
This was delicious! My entire family loved them.
Rosemary says
Hi Janine, thanks so glad everyone enjoyed them.
Sandy Kelley says
Love biscotti but have not made them. Because I’m not a fan of chocolate chips or almonds, so I am going to try caramel bits and walnuts or pecans. Sounds delish to me!
Rosemary says
Hi Sandy, haha sounds good to me too. Let me know how they turn out. Have a great weekend.
L says
Wondering if we could used roasted whole almonds instead of slivered.
Thanks
Rosemary says
Hi L, yes you can, let me know how it goes.
Jay says
Hi..This is a nice biscotti.I always try to follow the recipe before I start to adjust it…but I did melt the butter per a tried and almost true
recipe I use.The dough was not sticky,very easy to work with right away. The second cook took a bit longer than 10 for my preferred
crisp but could have been taken out at that point. Next time I would be more generous with the coffee as the cookie can take it and
use a chocolate a little less sweet than what I had on hand. Learned I had been cooking my biscotti at too high a temp in the past ,so,
thanks for that. This one is a keeper.
Jay says
Hi. Are dry instant coffee granules to be added directly to the dry flour mixture? Some bakers have indicated they did that in error. Should I be preparing 2 tsp of liquid coffee made from instant granules? Thanks
Rosemary says
Hi Jay, yes directly add the granules to the flour mixture. Let me know how it goes.
Anne Kraus-Keenan says
I’ve made these several times, very easy and a crowd pleaser. I just made them again and I have to make another batch because the first batch went quickly.
Rosemary says
Hi Anne, thanks so much, glad you enjoyed them. Take care.
Ruzanna says
My family loved it! I did not measure the butter. Kinda used more butter than needed coz I estimated using eye power. But still, turned out great! Finished within a day :/
Rosemary says
Hi Ruzanna, thanks so glad you liked them. Have a great week.
Joanne says
Can you use powdered espresso? If yes, how much?
Rosemary says
Hi Joanne, I have never used powdered expresso but apparently it’s one for one. Hope that helps.
Veronica says
Can I use baking bar and chop up instead of chocolate chips.?
Rosemary says
Hi Veronica, sure that’s what I used to do before there were chocolate chips available in Italy. 🙂
Lana says
My kids loved this recipe. Thank you !
Rosemary says
Hi Lana, thanks so glad your kids loved it.
Lana says
Delicious! Will be making again 😀👍
Judy Scott says
Thank 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
Hi Judy, thanks so much, hope you enjoy them.
Roseann Manginelli says
Hi 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
Hi 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
I 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
Hi 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
Hi 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
Hi Robin, so glad you like them, they are pretty yummy.
april7116 says
These look like they’d make great gifts, although I’d probably eat them all myself!
Rose says
Hi April, I give them as gifts too, and yes a few do get eaten. Have a great day.