Best Nestle Toll House Mocha Biscotti Recipes

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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 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.

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

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