Mocha Almond Crunch Biscotti

This crunchy, flavorful mocha almond biscotti will be perfect dipped in your morning coffee. 

Today I have the pleasure of guest posting for Christina of This Woman Cooks! You might remember when she was here and wrote about the delicious waffles she made. She is hosting a “Sweet Treats Week,” so make sure you head back there often this week to check out all the delicious treats she has prepared for us! My contribution is a crunchy, flavorful biscotti that will be perfect dipped in your morning coffee.

Mocha Almond Crunch Biscotti

This crunchy, flavorful mocha almond biscotti will be perfect dipped in your morning coffee.

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Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 cup unsweetened cocoa
  • 2 Tbsp espresso powder
  • 1 cup slivered almonds, toasted
  • 1 cup semi-sweet mini chocolate chips
  • ½ cup dark chocolate chunks
  • 3 large eggs
  • 2 tsp vanilla extract

Directions:

1. Preheat oven to 350*F.
2. In a large mixing bowl, combine flour, sugar, baking powder, cocoa powder, espresso powder, toasted almonds, chocolate chips and chocolate chunks.
3. In separate bowl (I use a small measuring cup), whisk together eggs and vanilla.
4. Combine wet and dry ingredients. This is a very dry dough, so I started with a spoon, but ended combining the ingredients with my (clean) hands.
5. Cover a cookie sheet with parchment paper.
6. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
7. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into 1/4 to 1/2 inch thick slices.
8. Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes.

All images and text ©Rachel Cooks.

Verdict: This mocha almond biscotti was great! It was a little fragile, but tastes great. I love the combination of flavors involved. I was glad I decided to add the almonds, but if they aren’t your thing, feel free to leave them out.

Husband’s take: When I told him I was making biscotti, he said “Oh, that hard stuff?” However, I caught him eating some with his cup of coffee and he said “This is really good.”

Changes I would make: None.

Difficulty: Easy! It is a little time-consuming since you have to bake it twice, but I actually did this over the span of two days. It is very forgiving in that regard.

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15 comments

  1. these look soooooo good!!! i love biscotti they are good with coffee. have a nice one!

  2. These look ridiculous! I don’t like the “plain” (aka, almond) biscotti, especially when they are rock hard but the mocha flavor sounds fantastic!! Love the pretty ribbon too ;)

  3. these look so good! and I love the presentation: pink and brown go so well together. the postcards are a nice touch.

  4. Love the use of postcards as your backdrop. So pretty!

  5. Rachel, I LOOOOVE your blog! It’s so clean and pretty plus you have great recipes and post going on here. New follower and fan!
    <3 Laura
    A Healthy Jalapeño

  6. I’m heading over! This looks amazing…yum!

  7. Mocha and almond and crunch in a cookie? What more could a girl ask for! Amazing

  8. I LOVE biscotti and yours look so delicious, Rachel! I love the flavors you used, too. So happy to have found your blog. I’ll be visiting often! :)

  9. Looks wonderful, I love that it’s tied up in a pretty bow!

  10. Mocha Almond Crunchy ANYTHING sounds awesome to me! Headed that way :)

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