Mochaccino Biscotti Dunkers Recipe

Name: Mochaccino Biscotti Dunkers
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 2 1/4 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; 1 tablespoon baking powder; Baking Soda; 3 large eggs; Espresso Beans; 2 teaspoons vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1/2 cup packed light brown sugar; 1 tablespoon instant espresso powder

Indulge in the irresistible crunch of Mochaccino Biscotti Dunkers! These crisp, chocolatey treats boast a rich espresso flavor, making them the perfect dessert or breakfast companion. Surprisingly low-fat, they're a guilt-free delight that lasts for up to a month in an airtight container. Dip them in your favorite coffee for an unforgettable experience! For a lactose-free version, use milk-free semi-sweet chocolate like Ghirardelli or Valrhona. Adapted from "Chocolate Chip Cookies" by Dede Wilson – a must-have for every chocoholic!

Prep Time 20 mins

Cook Time 85 mins

Calories 74 kcal

Protein 2g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mochaccino Biscotti Dunkers

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon baking powder
Baking Soda
3 large eggs
Espresso Beans
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
1 tablespoon instant espresso powder

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How to Make Mochaccino Biscotti Dunkers

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugars until light and fluffy.
Beat in the eggs one at a time, then stir in the espresso powder and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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 on the prepared baking sheet and bake for 25-30 minutes, or until lightly golden.
Remove from oven and let cool completely on the baking sheet.
Reduce oven temperature to 325°F (165°C).
Using a serrated knife, slice the cooled log diagonally into 1/2-inch thick slices.
Arrange the slices, cut-side down, on the baking sheet.
Bake for 10-12 minutes, then flip and bake for another 10-12 minutes, or until golden brown and crisp.
Let cool completely on a wire rack before storing in an airtight container.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

30g

Fat

Carbs

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Breakfast & Brunch Sweets & Sides Desserts European Italian American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Breakfast Desserts Eggs Dairy Oven European Refrigerator Finger Food Vegetarian Cookies And Brownies Chocolate Eggs Dietary Gifts Biscotti Inexpensive Free Of Something Brunch Taste Mood Sweet Equipment Number Of Servings Presentation 4 Hours Or Less