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.

Did you make this recipe?   Leave a review »


  • 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


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.

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  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 :)

Leave a Reply

Your email address will not be published. Required fields are marked *