Skip to main content New this month
Get the Allrecipes magazine

Mocha Biscotti

Rated as 3.81 out of 5 Stars

"Twice baked, these crunchy cookies are delicious with a steaming mug of cocoa or coffee to dip them in. Kept in an airtight container, they'll last for weeks so you'll be sure to have some on hand for those unexpected guests."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 80 cals
Original recipe yields 36 servings (3 dozen)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 350 degrees F (175 degrees C).
  2. COMBINE flour, cocoa, coffee granules, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened. Gradually beat in flour mixture; stir in almonds.
  3. DIVIDE dough in half. With floured hands, shape into two 12-inch long rolls; flatten slightly. Place on one large or two small baking sheets.
  4. BAKE in preheated 350 degree F. oven for 25 minutes or until firm. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Cut into 1/2-inch thick slices; arrange cut side down on baking sheets. Return to oven; bake for additional 15 to 20 minutes. Remove to wire rack(s) to cool completely. Melt morsels according to package directions; drizzle over cooled cookies.

Nutrition Facts


Per Serving: 80 calories; 3.5 g fat; 11.7 g carbohydrates; 1.8 g protein; 13 mg cholesterol; 42 mg sodium. Full nutrition

Reviews

Read all reviews 15
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Being Italian, I consider myself a biscotti expert and I thought these were very good! It was well worth the extra steps of dividing the dough to get a biscotti that is a little special. I know ...

Most helpful critical review

Being Italian, I make biscotti often. This recipe is the only one I've ever had a problem with. I followed this recipe exactly as written. I scaled it to make 54 servings thinking I'd make 3 ...

Most helpful
Most positive
Least positive
Newest

Being Italian, I make biscotti often. This recipe is the only one I've ever had a problem with. I followed this recipe exactly as written. I scaled it to make 54 servings thinking I'd make 3 ...

Being Italian, I consider myself a biscotti expert and I thought these were very good! It was well worth the extra steps of dividing the dough to get a biscotti that is a little special. I know ...

The first time I made this recipe, I followed the advice of others and cut the coffee in half. Big mistake - it barely had a coffee taste, and if I'm going to eat something with "mocha" in the t...

I loved this! You cant go wrong with this recipe. You can make a nice glaze to go over this to make it an extra special treat and if you like more of a chocolate taste only put 1/3 cup sugar and...

I took the advise of others when making this, which is why I am giving it 4 stars. If I made it as the recipe reads I would have scored it lower. I cut the coffee measurement in 1/2. Even in doi...

They're great for dunking in tea! I didn't likle them as well plain, though. Perhaps if I had used the chocolate coating. BTW, to the reviewer who complained about how small they are, they're th...

Found this Biscotti just fair in my opinion and would not make it again. Will try another recipe for a chocolate flavor.

This made tiny little biscotti. Maybe I didn't do it right, but next time (if there is a next time) I won't divide the dough. Nothing too special, and a waste of almonds.

I tried this recipe--by using recipe scaling, somehow the quantity of ingredients was not right and the dough turned out too dry.So the biscotti turned out to be dry.Also the biscotti was quit...