Best 2 Mocha Almond Biscotti Recipes
Indulge your senses with the delightful Mocha Almond Biscotti, a harmonious blend of coffee, chocolate, and almond flavors. These crispy twice-baked cookies boast a rich coffee dough studded with dark chocolate chips and roasted almonds, creating a symphony of flavors in every bite.
Savor the classic Italian Biscotti, a traditional treat that originated in the ancient city of Prato. These crunchy almond cookies are infused with a hint of anise, offering a timeless taste that has captivated generations.
For a delightful twist, try the Orange Cranberry Biscotti, where the tangy zest of oranges and the tartness of dried cranberries add a burst of vibrant flavors to the classic biscotti recipe.
If you prefer a gluten-free option, the Gluten-Free Biscotti is a delectable alternative, featuring a combination of almond flour and tapioca flour, resulting in a crispy and flavorful treat that caters to dietary restrictions without compromising on taste.
MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE
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
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.
MOCHA-ALMOND BISCOTTI
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
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.
Tips:
- Toast the almonds before adding them to the biscotti dough. This will enhance their flavor and make them more crunchy.
- Use a sharp knife to cut the biscotti dough into even slices. This will help them bake evenly.
- Bake the biscotti twice. This will help them dry out and become crispy.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Mocha almond biscotti are a delicious and easy-to-make treat. They are perfect for dunking in coffee or tea, or enjoying on their own. With their rich mocha flavor and crunchy texture, these biscotti are sure to be a hit with everyone who tries them.
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