Best Mocha Biscotti Recipes

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EASY MOCHA BISCOTTI



Easy Mocha Biscotti image

Simple yet delicious biscotti. Coffee and chocolate - what a wonderful combination. Tasty suggestions include adding 1/3 cup toasted almond slivers or 1/3 cup chocolate morsels.

Provided by D.A. Libby

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h20m

Yield 12

Number Of Ingredients 7

¾ cup granulated sugar
½ cup lightly salted butter, softened
2 large eggs
2 cups all-purpose flour
3 tablespoons finely ground coffee
3 tablespoons cocoa powder
1 ½ teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  • Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
  • Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
  • Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
  • Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
  • Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

Nutrition Facts : Calories 208 calories, Carbohydrate 29.5 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 128.5 mg, Sugar 12.6 g

MOCHA-HAZELNUT BISCOTTI



Mocha-Hazelnut Biscotti image

Provided by Food Network Kitchen

Time 2h

Yield about 30 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup blanched hazelnuts

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
  • Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.
  • Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.
  • Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE



Mocha Almond Biscotti With Chocolate Drizzle image

This was the first biscotti recipe I ever made and I was amazed at how easy it was to get great results! The chocolate drizzle makes these fancy enough for gift giving too. From Gold Medal's Holiday Cookies and Cakes (#33).

Provided by Clarely

Categories     Breakfast

Time 1h20m

Yield 36-42 biscotti

Number Of Ingredients 13

2 tablespoons instant espresso or 2 tablespoons instant coffee crystals
2 teaspoons hot water
1 cup granulated sugar
1/2 cup butter or 1/2 cup margarine, softened
1 teaspoon vanilla
2 eggs
3 1/2 cups all-purpose flour
1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)
1/4 cup slivered almonds, toasted and chopped
1 teaspoon baking powder
1 teaspoon salt
3 ounces semisweet baking chocolate
1/2 teaspoon shortening

Steps:

  • Heat oven to 350°F.
  • Dissolve coffee crystals in the hot water.
  • Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
  • Stir in remaining ingredients.
  • On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
  • Bake about 30 minutes or until center is firm to the touch.
  • Cool 15 minutes on the cookie sheet.
  • Cut crosswise into 1/2 inch thick slices.
  • Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
  • Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
  • Immediately remove from cookie sheet to a wire rack.
  • When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
  • Drizzle the chocolate over the biscotti using a spoon.
  • When cool, enjoy with a cup of coffee.

CINNAMON MOCHA BISCOTTI



Cinnamon Mocha Biscotti image

Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a biscotto in cellophane and tie with a bow.

Provided by Steve P.

Categories     Dessert

Time 1h

Yield 12-13 Large Biscotti

Number Of Ingredients 13

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, firmly packed
1/2 cup white sugar
1 tablespoon instant espresso or 1 tablespoon instant coffee granules
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup miniature semisweet chocolate chips
1/2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional 1/2 cup miniature chocolate morsel)

Steps:

  • Preheat oven to 325°F on convection bake setting.
  • note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
  • Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla and mix briefly.
  • Add flour, baking powder, salt and cinnamon and mix until well blended.
  • Fold in pecans, chocolate morsels and cinnamon chips.
  • Line a baking sheet with parchment paper.
  • Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
  • Bake 25 minutes, or until firm.
  • Remove from oven and cool 10 minutes.
  • Use a serrated knife to cut the dough into ½-inch thick slices.
  • Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
  • Turn and bake 8 minutes more.
  • Remove from oven and cool completely on wire racks before storing in an airtight container.

MOCHA BISCOTTI



Mocha Biscotti image

Get your java the sweetest way, in a twice-baked coffee shop special cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 42

Number Of Ingredients 13

2 tablespoons instant espresso or coffee crystals
2 teaspoons hot water
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)
1/4 cup slivered almonds, toasted and chopped
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces semisweet baking chocolate
1/2 teaspoon shortening

Steps:

  • Heat oven to 350°F. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining Biscotti ingredients.
  • Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
  • Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
  • In 1-quart saucepan, heat all Chocolate Drizzle ingredients over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 130 mg

MOCHA CHIP BISCOTTI



Mocha Chip Biscotti image

Enjoy these delicious baked cookies made using Original Bisquick® mix, instant espresso coffee and vanilla - a wonderful dessert treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 8

1 tablespoon instant espresso coffee or coffee crystals (dry)
1 teaspoon hot water
1/2 cup packed brown sugar
3 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups Original Bisquick™ mix
1/4 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°. Dissolve instant coffee in hot water. Beat brown sugar, butter, vanilla, egg and coffee in large bowl with electric mixer on medium speed about 1 minute or until blended. Stir in remaining ingredients. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough in half. Shape each half into 10x3-inch rectangle on ungreased cookie sheet.
  • Bake 20 to 25 minutes or until cracked and deep brown around edges. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 1/2-inch slices. Carefully turn slices cut sides down on cookie sheet.
  • Bake 8 to 10 minutes or until crisp and deep brown around edges. Cool on cookie sheet 5 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 25 minutes.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 4 g, TransFat 0 g

MOCHA CHIP BISCOTTI (PAMPERED CHEF)



Mocha Chip Biscotti (Pampered Chef) image

Posted as a request. My neighbor makes biscotti every year - tons of it and I always like to see her coming with our gift plate! From: Stoneware Sensations - Pampered Chef

Provided by KCShell

Categories     Breads

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
6 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon instant coffee granules, dissolved in
1 teaspoon warm water
1/2 cup semisweet chocolate morsel
1/3 cup semisweet chocolate morsel
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine flour, baking powder and cinnamon; set aside.
  • Beat butter and 3/4 cup sugar in a 2 quart bowl until creamy.
  • Beat in eggs, vanilla, and instant coffee which has been dissolved in water.
  • Add flour mixture and mix well.
  • Stir in 1/2 cup semi-sweet chocolate morsels.
  • Divide dough in half.
  • Form each half into a 7x2-inch log.
  • Lightly grease a 11x17-inch pan.
  • Place each log crosswise in pan about 4 inches apart.
  • Bake 30 minutes.
  • Remove pan to cooling rack.
  • Let logs cool in pan 15 minutes.
  • Carefully remove logs to cutting board.
  • With serrated knife, gently cut logs diagonally into 1/2 inch thick slices.
  • Arrange slices upright in pan, about 1 inch apart.
  • Bake 20- 25 minutes or until dry and crisp.
  • Cool completely on a cooling rack.
  • To drizzle with chocolate, microwave 1/3 cup semi sweet chocolate morsels and 2 TBS.
  • butter on high one minute.
  • Continue microwaving until chocolate is smooth.
  • Drizzle over biscotti.
  • You can refrigerate 20 minutes to make chocolate drizzle firm.
  • Store in tightly covered container.

DOUBLE CHOCOLATE MOCHA BISCOTTI



Double Chocolate Mocha Biscotti image

These Double Chocolate Mocha Biscotti are vegan and gluten-free. Because eggs are a main component of biscotti, I haven't seen a lot, if any vegan recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you're already halfway there. Here's the full recipe and post: http://www.elanaspantry.com/double-chocolate-mocha-biscotti/

Provided by Elanas Pantry

Categories     Dessert

Time 35m

Yield 14 biscotti, 6-8 serving(s)

Number Of Ingredients 8

2 1/4 cups blanched almond flour
1/4 cup cocoa powder
2 tablespoons arrowroot
1 tablespoon organic decaf coffee, espresso grind
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup agave nectar
1/2 cup dark chocolate, 73%

Steps:

  • In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
  • Pulse until ingredients are well combined.
  • Pulse in agave nectar until the dough forms a ball.
  • Remove dough from food processor and work in dark chocolate with your hands.
  • Form dough into 2 logs on a parchment lined baking sheet.
  • Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
  • Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
  • Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
  • Remove from oven and allow to cool, set, and become crispy.
  • Serve.

MOCHA BISCOTTI



Mocha Biscotti image

Great with a cup of coffee or a glass of wine. Kids will also love them. Makes a great gift. The recipe comes from Better Homes & Gardens.com.

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 30 Biscotti

Number Of Ingredients 12

1/2 cup butter, softened (no subsitutes)
1 cup sugar or 1/2 cup Splenda granular
1 tablespoon instant coffee crystals
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 eggs
1/3 cup unsweetened cocoa powder
2 3/4 cups flour
1/2 cup chopped toasted almond
1/2 teaspoon instant espresso powder
1 tablespoon water
1 cup sifted powdered sugar

Steps:

  • Heat oven to 375 degrees.
  • Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
  • Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
  • Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
  • Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
  • For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.

Nutrition Facts : Calories 134.1, Fat 5, SaturatedFat 2.3, Cholesterol 29.3, Sodium 59.6, Carbohydrate 20.6, Fiber 0.9, Sugar 10.8, Protein 2.6

MOCHA-ALMOND BISCOTTI



Mocha-Almond Biscotti image

Few things go together better than coffee and biscotti. This recipe perfectly combines the two and even includes almonds, which add a bit of crunch.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 36 servings

Number Of Ingredients 10

2 eggs
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 tsp. vanilla
2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter or margarine
3/4 cup sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped slivered almonds, toasted

Steps:

  • Heat oven to 325°F.
  • Beat eggs, coffee and vanilla in bowl until blended. Mix flour, baking powder and salt in another bowl. Beat butter and sugar in large bowl with mixer until light and fluffy. Beat in egg mixture. Gradually add flour mixture, beating well after each addition. Stir in chocolate and nuts.
  • Divide dough into 4 equal portions; shape each into 10x1-1/2-inch log on lightly floured surface. Place, 2-inches apart, on greased and floured baking sheet.
  • Bake 20 min. or until lightly browned. Cool 5 min. Cut each loaf diagonally into 9 (3/4-inch-thick) slices. Place slices, cut-sides up, on same baking sheet. Bake 10 min. or until slightly dry. Remove to wire rack; cool completely.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MOCHA-ALMOND BISCOTTI



Mocha-Almond Biscotti image

This is my signature "biscotti" recipe. One wonderful item to send to loved ones that drink coffee, tea or cocoa-(I mean who doesn't drink one those?)So great because it's flavor holds up well for over 2 weeks so it won't be spoiled before it arrives! One year I sold enough of this biscotti in a local gift store to buy a few...

Provided by Kris Pate

Categories     Other Snacks

Time 2h10m

Number Of Ingredients 13

2 c all purpose flour
3/4 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1 tsp pure vanilla extract
2 Tbsp water
1 oz square unsweetned baking chocolate
1 Tbsp instant coffee powder
1/8 c cocoa, unsweetened
3/4 c raw almonds
1 tsp almond extract

Steps:

  • 1. Place almonds on ungreased baking sheet. Toast at 370 degrees for 5-7 minutes in a preheated oven. Meanwhile whisk the first 4 dry ingredients together in a large bowl or large measuring cup.
  • 2. In a second measuring cup whisk eggs and vanilla together. Form a well in the dry flour. Then add wet mixture to the dry mixture in the larger bowl and mix until it resembles course cornmeal. Wash out the small measuring cup.
  • 3. Place 1 T of water and baking square in the small measuring cup and heat in the microwave for 1 minute.
  • 4. When the chocolate is melted add another 2 T of water and 1 T of instant coffee and blend with a fork. Then add 1/4 cup cocoa and blend into a paste.
  • 5. Now carefully divide dough and spoon 1/2 of the dough from large measuring cup into the small measuring cup with the chocolate paste. There will be about 2 and 1/2 cupps in each measuring cup at this point.
  • 6. To the large measuring cup add almonds and almond extract. If the nuts are warm the dough blends together nicely.
  • 7. Blend the chocolate paste into the basic vanilla dough. It may be neccessary to knead it to break up clumps. Once the chocolate is mixed in completely divide the chocolate into two long thick loaves and place on a surface that won't stick. A baking sheet or cutting board that is lightly floured works well.
  • 8. Wash excess choc dough off your hands and blend the almond dough placing two thick loaved directly onto the choc loaves. Now begin pressing and streching until both loaves are long and flat. Dont let the loaves extend beyond 4 inches and keep it even so the loaves will bake evenly. Flip and press then transfer to baking stone.
  • 9. Bake loaved at 375 degrees for 25 minute. Let stand 5 minutes and remove with two splatulas if needed to avoid breaking. Let cool 20 minutes.
  • 10. Cut each loaf into angled slices ( 12-15 each about 1 inch wide. Decrease temp in the oven to 325. Place each peice up and stagger to allow even cooking. Sometimes I place on one side and flip them half way through the cooking time. Bake for 35-40 minutes.

MOCHA MADNESS BISCOTTI PIE



Mocha Madness Biscotti Pie image

Provided by Susannah Locketti

Categories     dessert

Time 4h55m

Yield 4 servings

Number Of Ingredients 17

1 cup all-purpose flour
1/4 cup unsweetened cocoa, plus more for dusting
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, plus more for dusting
1 tablespoon strong coffee grounds
2 tablespoons walnuts
2 tablespoons mini chocolate morsels
2 tablespoons butterscotch morsels
2 teaspoons instant coffee
1 tablespoon warm water
2 eggs
1/4 cup Kahlua, divided
1/4 cup fat-free chocolate sauce, plus more for drizzling
4 cups low-fat coffee ice cream
2 cups fat-free whipped topping

Steps:

  • Preheat oven to 375 degrees F.
  • Coat a 9-inch springform pan with cooking spray and set aside.
  • In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined.
  • In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce.

CHOCOLATE-COATED MOCHA BISCOTTI



CHOCOLATE-COATED MOCHA BISCOTTI image

Categories     Chocolate

Yield 4 dozen

Number Of Ingredients 15

1 1/2 cups slivered almonds
3 cups flour
1/4 cup unsweetened cocoa
3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons egg white powder (optionally, add 1 egg white with other eggs)
1 stick (1/2 cup) butter, softened
1 cup sugar
3 large eggs
1 1/2 tablespoons light corn syrup
2 tablespoons brewed coffee
1 1/4 teaspoon vanilla
1 cup dried cranberries
1 cup chocolate chips
Chocolate Glaze

Steps:

  • Position rack in center of oven. Preheat to 350 degrees. Spread slivered almonds in a baking pan. Place in preheated oven and toast, stirring occasionally, until the almonds are fragrant and tinged with brown. Remove from oven, and let cool Sift into a medium bowl: flour, cocoa, baking soda, salt, and egg white powder. Set aside. In a large bowl, combine butter & sugar. Beat on medium speed until fluffy & well blended. Continue blending, and add eggs, one at a time. Then add the corn syrup, coffee & vanilla. Gradually add the flour mixture into the egg mixture, stirring until blended & smooth. Stir in: toasted almonds, cranberries, and chocolate chips. Shape dough into two smooth logs, (use plastic wrap if dough is very sticky). Arrange each one a silpat covered baking sheet. Bake about 35 minutes, then remove to a rack. Let sit until cool enough to handle. Carefully transfer log to a cutting board, and cut crosswise on a slight diagonal into 1/2 inch slices. Lay the slices flat on the baking sheet, and return to the oven. Bake until the slices are almost firm when slightly pressed on top, about 16-20 minutes longer. Transfer to racks to cool. Chocolate glaze: Melt in a double boiler: 4 ounces bittersweet or semi-sweet chocolate (chopped) with one tablespoon vegetable oil. Remove from heat, and add 2 more ounces of chocolate. Stir until chocolate is melted. Place a small ziplock bag in a coffee cup, folding edges over the top. Fill the baggie with chocolate (no more that 1/4 - 1/3 full), the zip the baggie. Cut a small hole in a corner of the bag, and use it to drizzle chocolate in zig zags over the cooled biscotti.

MOCHA TOFFEE BISCOTTI



Mocha Toffee Biscotti image

Chocolate, toffee and espresso are made for one another in my opinion. And this biscotti is screaming to be dipped into a good cup of coffee.

Provided by Annacia * @Annacia

Categories     Cookies

Number Of Ingredients 14

BASIC BISCOTTI DOUGH
1/2 cup(s) (125 ml) butter, softened
1 cup(s) (250 ml) granulated sugar
2 large eggs
1 teaspoon(s) (5 ml) vanilla
2 1/2 cup(s) (625 ml) all-purpose flour
2 teaspoon(s) (10 ml) baking powder
1/4 teaspoon(s) (1 ml) salt
MOCHA TOFFEE BISCOTTI
1 cup(s) (250 ml) semisweet chocolate chips
1 cup(s) (250 ml) toffee bits
1 large egg white
6 - squares semisweet chocolate, chopped
3/4 teaspoon(s) (4 ml) instant espresso powder

Steps:

  • BASIC BISCOTTI DOUGH:
  • In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
  • Whisk together flour, baking powder and salt; stir into butter mixture, in 2 additions, just until combined.
  • MOCHA TOFFEE BISCOTTI PREPARATION:
  • Stir together dough, chocolate chips and 3/4 cup of the toffee bits until combined. Divide dough in half.
  • On lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
  • Bake in 325 F (160 C) oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
  • Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
  • In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth; whisk in espresso powder until dissolved. Let cool slightly. Dip 1 end of each biscotti in chocolate mixture, letting excess drip off.
  • Place on parchment paper-lined baking sheet; sprinkle remaining toffee bits over chocolate. Refrigerate until chocolate is set, about 20 minutes.

NESTLE TOLL HOUSE MOCHA BISCOTTI



Nestle Toll House Mocha Biscotti image

I've heard many good things about this biscotti, so I'm gonna try and make it! This came from the Very Best Baking site.

Provided by Wish my name is She

Categories     Dessert

Time 1h13m

Yield 36 biscotti

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup Nestle Toll House Baking Cocoa
2 tablespoons nescafe taster's choice 100% pure instant coffee granules
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup granulated sugar
3 tablespoons butter, softened
2 large eggs
1/2 teaspoon almond extract (optional)
1/2 cup sliced almonds, toasted
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)

Steps:

  • 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.
  • 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.
  • BAKE in preheated 350°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 : Calories 56.8, Fat 2.1, SaturatedFat 0.8, Cholesterol 14.3, Sodium 38.8, Carbohydrate 8.8, Fiber 0.7, Sugar 3.8, Protein 1.4

MOCHA BISCOTTI



Mocha Biscotti image

Discover Mocha Biscotti. Studded with almonds, these crunchy Italian biscotti are made with unsweetened cocoa and instant coffee for great mocha flavor.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 2-1/2 doz. or 32 servings, 1 each.

Number Of Ingredients 9

2-1/2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1-1/4 cups sugar
3/4 cup cholesterol-free egg product
1/4 cup margarine or butter, melted
4 tsp. MAXWELL HOUSE Instant Coffee
1/2 tsp. vanilla
1/3 cup chopped slivered almonds

Steps:

  • Heat oven to 350°F.
  • Mix flour, cocoa and baking powder in small bowl. Beat next 5 ingredients in large bowl with mixer 2 min. or until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in nuts.
  • Divide dough in half. With lightly floured hands, shape each half into 14x2-inch log on greased baking sheet. (Dough will be sticky.)
  • Bake 25 min. Remove from oven. Cut each log diagonally into 16 (1-inch-thick) slices. Place, cut sides up, on baking sheet. Return to oven. Bake an additional 10 to 15 min. on each side or until lightly toasted on both sides. Cool completely on wire racks. Store in tightly covered container at room temperature.

Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MOCHA BISCOTTI



MOCHA BISCOTTI image

Categories     Cookies     Coffee     Chocolate     Dessert     Bake     Christmas

Number Of Ingredients 14

1/2 cup unsalted butter, softened
1 cup sugar
1 tablespoon instant coffee or espresso crystals
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
Salt
3 eggs
1/3 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
1/2 cup chopped almonds, toasted
1/2 cup bittersweet chocolate chips
Chocolate drizzle:
melted bittersweet chocolate chips
melted white chocolate chips

Steps:

  • Heat oven to 375 degrees. Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, coffee crystals, baking powder, cinnamon, and dash of salt. Beat until combined. Beat in eggs one at a time until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in the remaining flour with a wooden spoon. Stir in nuts. Divide dough in half. Shape each half into an 8 inch loaf, using floured hands. Place loaves about 5 inches apart on a lightly greased cookie sheet. Flatten to 3 inches wide. Bake for 20 to 25 minutes or until firm and a toothpick inserted in center comes out clean. Cool on a cookie sheet for 30 to 45 minutes or until completely cooled. Reduce oven temperature to 325 degrees. Cut each loaf diagonally into /2 inch thick slices. Lay the slices, cut side down, on a cookie sheet covered in parchment paper. Bake for 8 to 10 minutes. Turn slices over onto other side and bake for an additional 8 to 10 minutes or until dry and crisp. Drizzle cookies with melted chocolate and let stand until drizzled chocolate sets.

MOCHA BISCOTTI



Mocha Biscotti image

Get your java the sweetest way, in a twice-baked coffee shop special cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 42

Number Of Ingredients 13

2 tablespoons instant espresso or coffee crystals
2 teaspoons hot water
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)
1/4 cup slivered almonds, toasted and chopped
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces semisweet baking chocolate
1/2 teaspoon shortening

Steps:

  • Heat oven to 350°F. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining Biscotti ingredients.
  • Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
  • Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
  • In 1-quart saucepan, heat all Chocolate Drizzle ingredients over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 130 mg

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