Ingredients for Mocha Biscotti
- Butter
- 1 cup granulated sugar
- Instant Coffee Crystals
- 1 teaspoon baking powder
- Ground Cinnamon
- 2 large eggs
- Unsweetened Cocoa Powder
- 3 cups all-purpose flour
- Toasted Almond
- Instant Espresso Powder
- Water
- Powdered Sugar
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How to Make Mocha Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and espresso powder until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Turn the dough out onto a lightly floured surface and shape into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 30 minutes.
- Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
43g
Fat
11g
Carbs
6g
