Mocha Biscotti

A traiditional Italian cookie/biscuit that goes well with a freshly brewed cup of coffee. 


  • 2 ½ cups flour
  • ½ cup unsweetened cocoa
  • 2 tsp baking powder
  • 1 ¼ cup sugar
  • 3 large eggs
  • ¼ cup melted butter
  • 1 ½ Tbsp. ground coffee
  • ½ tsp. vanilla extract
  • ⅓ cup slivered almonds
  • Powdered sugar


Preheat oven to 350 degrees. 

Mix flour, cocoa, and baking powder in a small bowl and set aside.

Beat sugar, eggs, melted butter, coffee powder in a large mixing bowl. Mix at medium speed for two minutes. Stir in flour mixture and almonds.

Divide dough in half. Shape each portion of dough with floured hands into a 14x2 inch log on greased baking sheet. The dough will be sticky. Bake at 350 degrees  for approximately 25 minutes.

Remove from the oven and cut each log on a diagonal into 16 (1 inch) slices. Place biscotti, cut side up, in a baking sheet, and return to the oven and bake for an additional 10 to 15 minutes until lightly toasted.

Remove from sheets. Cool completely on wire racks. Dust biscotti tops with powdered sugar if desired. Serve with your favorite coffee drink and enjoy.


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