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Nutrition Facts
Serving Size 1 Biscotti 35g Recipe makes 30 Biscotti)
Calories 134
Calories from Fat 45		(33%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 59mg		2%
Potassium 56mg		1%
Total Carbohydrate 20.6g		6%
	Dietary Fiber 0.9g	3%
	Sugars 10.8g
Protein 2.6g		5%
how is this calculated?

Mocha Biscotti

Recipe #107429 | 1¼ hours | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Jan 3, 2005

Great with a cup of coffee or a glass of wine. Kids will also love them. Makes a great gift. The recipe comes from Better Homes & Gardens.com.

30 Biscotti (change servings and units)

Ingredients

1/2 cup butter, softened (no subsitutes)
1 cup sugar or 1/2 cup Splenda granular
1 tablespoon instant coffee crystals
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 eggs
1/3 cup unsweetened cocoa powder
2 3/4 cups flour
1/2 cup chopped toasted almond

Espresso drizzle

1/2 teaspoon instant espresso powder
1 tablespoon water
1 cup sifted powdered sugar

Directions

1
Heat oven to 375 degrees.
2
Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
3
Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
4
Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
5
Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
6
For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.

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Featured Reviews for This Recipe

From: ChefKinder

On Jan 2, 2009

These were fun to make and delicious. I followed the recipe exactly and found the flavors of cinnamon, coffee and cocoa well balanced. I have been making biscotti for about 2 months, trying different recipes to get the perfect texture, flavor etc. Texture on this recipe is excellent. This is going into my favorites to have on hand for all occassions!

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From: FlemishMinx

On Jan 10, 2005

While my husband and I enjoyed these, I found myself wishing that they had more of an intense flavor. This recipe makes quite alot, and I think they'll keep very well, so I'd recommend to others only to apply the espresso drizzle as they are used (drizzle half now, half later--less messy to store). I did have to bake mine again an additional five minutes or so on the first side (see step 5) to achieve crispiness, but that was probably my fault; mine were possibly a tad bit thicker than 1/2 inch, but I found them slightly difficult to slice without the tops crumbling. I'll certainly try them again, and will increase the amount of coffee crystals used. Thanks for posting !

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From: Tom H.

On Dec 10, 2006

I love these. I added a bit more then a tablespoon of coffee crystals to the dough, and I didn't have any espresso powder, so I just used a double dose of coffee crystals there. The texture is prefect!

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From: Sweet Chef

On Jan 26, 2005

This was nice biscotti. I added 2 tablespoons of cofee crystals to give it a little more flavor. The drizzle also gives it a nice sweet touch. My daughter also liked them too.