Best 11 Mocha Biscotti Recipes

EASY MOCHA BISCOTTI

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.

CINNAMON MOCHA BISCOTTI

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 ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE

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 BISCOTTI

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.

MOCHA CHIP BISCOTTI

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.

DOUBLE CHOCOLATE MOCHA BISCOTTI

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 CHIP BISCOTTI (PAMPERED CHEF)

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.

CHOCOLATE-COATED MOCHA BISCOTTI

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-ALMOND BISCOTTI

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

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

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.