Best Mocha Toffee Biscotti Recipes

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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

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 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-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 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

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

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