Indulge in the Rich Flavors of Mocha Almond Biscotti
Greetings, coffee and biscotti lovers! It is my pleasure to introduce you to my latest creation – the Mocha Almond Biscotti with Chocolate Drizzle Recipe. This recipe came about after many hours of experimenting with different blends, ingredients, and techniques. I wanted to create a biscotti that was easy to make yet packed with flavor, texture, and depth.
This biscotti recipe is perfect for those who love chocolate and coffee, as it combines the two in a harmonious way. The mocha aspect comes from a combination of hot water mixed with instant coffee crystals and instant espresso. The almond flavor is infused in several ways – through chopped almonds baked into the biscotti and almond extract added to the batter.
But what makes this recipe truly irresistible is the chocolate drizzle. Dark chocolate chips are melted down and drizzled over the top of the biscotti, creating an elegant and decadent finishing touch.
One of the things I love most about this recipe is its versatility. You can enjoy it as a sweet treat alongside a hot cup of coffee or tea, or you can serve it as an after-dinner dessert paired with your favorite port or dessert wine. Plus, it’s perfect for making ahead of time and storing for quick on-the-go breakfasts or midday snacks.
I hope that you enjoy making and indulging in this mocha almond biscotti recipe as much as I do. So grab your apron, preheat your oven, and let’s get baking!
Why You’ll Love This Recipe
You know what’s better than a cup of joe in the morning? Mocha almond biscotti with chocolate drizzle, that’s what. This recipe is perfect for those who want to enjoy a bit of sweetness with their coffee. Trust me, this biscotti recipe was crafted to perfection.
One of the main reasons you’re going to love this recipe is because it’s easy to make. Don’t believe me? Even if you’re not an expert baker, as long as you have all the ingredients and the determination to succeed, you’ll create a delicious batch of biscotti in no time. You can prepare them beforehand and they’ll last up to one week in a container or jar, making it convenient for catching a morning or afternoon snack throughout your busy week.
Another reason why this recipe will win your heart is because it has just the right amount of sweetness. The shortening, salt, baking powder, all-purpose flour, eggs, vanilla, butter/margarine (your choice), granulated sugar and instant espresso– are all combined into one wholesome and delightful experience. These ingredients perfectly blend together in just the right proportions to make each bite taste like heaven.
And let’s not forget about that chocolate drizzle on top. I mean, what could be better than chocolate on top of almonds and mocha? They’re triple whammy flavor starting from mocha almond biscotti dipped into chocolate then sprinkled with almonds beads or even cranberry if you’re feeling adventurous– so much texture with each bite! Trust me – it’s perfect for anyone who loves chocolate since the dark chocolate and chocolate chips combine for a lovely smooth taste.
But don’t take my word for it – try it out yourself! Whether served fresh and warm from the oven or eaten cold anytime of day with a hot cup of coffee or milk– I promise these mocha almond biscotti with chocolate drizzle will become one of your absolute favorite sweet bites.
Ingredient List
- Shortening, 1/2 cup
- Salt, 1/2 teaspoon
- Baking powder, 2 teaspoons
- All-purpose flour, 2 cups
- Eggs, 2 large
- Vanilla extract, 1 teaspoon
- Butter or margarine, softened, 1/4 cup
- Granulated sugar, 1 cup
- Hot water, 1/4 cup
- Instant espresso or instant coffee crystals, 2 tablespoons
- Almond biscotti or any flavor of your choice (chocolate almond is perfect), 1/2 cup
- Chocolate chips or chunks for the chocolate drizzle , 1/4 – 1/2 cup
This mocha almond biscotti recipe calls for simple ingredients that you probably already have in your pantry! These ingredients will work together to create a delicious and aromatic flavor profile that will make your tastebuds sing.
The Recipe How-To
Now that we have gone through the ingredient list, let’s start with the recipe how-to for our Mocha Almond Biscotti With Chocolate Drizzle Recipe!
Step 1: Preheat the Oven to 350°F
Start preheating your oven to 350°F. Meanwhile, take out a baking sheet and line it with parchment paper. Set it aside.
Step 2: Prepare the First Mixture
In a bowl, mix together 2 cups all-purpose flour, 1/4 cup cocoa powder, 1 tablespoon baking powder, and 1/4 teaspoon salt. Set it aside.
Step 3: Prepare the Second Mixture
In another bowl, cream together 1/2 cup butter oil and 3/4 cup granulated sugar until light and fluffy. Add in 2 large eggs one at a time, beating after each addition. Mix in 2 tablespoons instant espresso, 2 tablespoons hot water, and 1 teaspoon vanilla until incorporated.
Step 4: Combine Mixtures
Combine the two mixtures together mixing slowly until everything is well combined. Add in 1 cup chocolate chips and about 1 cup chopped almonds into the mixture.
Step 5: Shape Dough & First Bake
Take out your dough onto a floured surface and shape it into two logs of approximately 12 inches long by 2 inches wide by 1 inch tall. Place the logs on to your prepared baking sheet and bake them for 30-35 minutes or until the cookie is firm to the touch.
Step 6: Cool Slightly & Second Bake
Once they are done baking remove them from the oven and allow them to cool somewhat before moving them to a cutting board. Using a sharp serrated knife, slice each log into about 12 cookies that are about an inch wide each. Lay each cookie flat on the baking sheet and bake again for about 10-12 minutes, or until crisp and golden brown.
Step 7: Drizzle Chocolate & Serve
Once done baking, take them out and let them cool completely on a wire rack. In a microwave-safe bowl, melt 1 cup dark chocolate until smooth. Using a spoon, drizzle on each cookie back and forth. You can add chopped nuts or extra chocolate drizzle on top.
There you have it – your Mocha Almond Biscotti With Chocolate Drizzle Recipe is ready to eat! Perfect with a hot cup of coffee or hot latte. Enjoy this easy almond biscotti recipe that gets extra flavor from mocha and chocolate that definitely crosses the line from average to super yummy!
Substitutions and Variations
Any recipe can be tailored to your preferences, and this mocha almond biscotti recipe is no different. Here are some substitutions and variations you may consider:
– Gluten-free: Swap the all-purpose flour for a gluten-free flour blend, and use an alternative in place of the instant espresso or coffee crystals.
– Chocolate preference: You may switch the semi-sweet chocolate chips with dark chocolate chips or milk chocolate chips, whichever you prefer.
– Hazelnut biscotti: For a delicious variation, substitute chopped almonds with chopped hazelnuts.
– Cranberry Almond Biscotti: Add 1/2 cup dried cranberries when adding the almond extract for extra flavor.
– White Chocolate Covered Biscotti: Instead of melting semi-sweet chocolate chips to drizzle over the biscotti, try using white chocolate.
– Triple Chocolate Almond Biscotti: In addition to semi-sweet chocolate chips, add white chocolate chips and dark chocolate to the biscotti batter to make it a triple threat.
Remember that substitutions and variations may affect the texture and taste of your finished product. However, experimenting with new flavors and combinations can also lead to wonderful outcomes. Don’t be shy! Try different variations until you find your preferred version.
Serving and Pairing
Alright, lovely coffee lovers! Now that you have made this delicious Mocha Almond Biscotti with Chocolate Drizzle, it’s time to think about how to serve it and what to pair it with.
First of all, let me tell you that this easy almond biscotti recipe is perfect for serving with an excellent cup of coffee. The mocha flavor of these biscotti perfectly complements a hot cup of coffee. I’m getting excited just thinking about it!
But if you’re feeling adventurous, why not switch it up a bit? These biscotti are also great when paired with tea, hot chocolate or even an espresso! The versatility of these little delicacies is astounding.
So, what do I suggest? My personal favorite way to enjoy these biscotti is by dipping them in hot cup coffee (preferably a dark roast) while they are still warm. That way, the chocolate drizzle melts ever so slightly and creates a blissful mixture of flavors.
But wait, there’s more! Feeling like taking it up a notch? You can also try pairing these biscotti with other baked goodies such as Hazelnut Biscotti Cookies or even some cranberry and white chocolate scones. It’s perfect for serving when having friends over for a catch-up session or as an afternoon snack to share with loved ones.
In summary, be creative and experiment with different drinks and food combinations. Remember, when it comes to pairing drinks and snacks, there is no right or wrong answer – that’s part of the fun! So go ahead and get imaginative, let the sweet aroma fill your kitchen, indulge in some Italian treats and enjoy life one sip at a time.
Make-Ahead, Storing and Reheating
Do you want to enjoy your delicious mocha almond biscotti at any time without worrying about the fuss of making them again? Well, I’ve got great news for you. This recipe is perfect for those looking to make-ahead, store and reheat their biscotti for later consumption.
To make-ahead: Once the almond biscotti chocolate drizzle are baked and cooled, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. You can store them at room temperature for up to two weeks. Alternatively, you can freeze baked biscotti for up to three months. When ready to enjoy, just remove from the freezer and allow them to defrost at room temperature before reheating.
To reheat: Biscotti can be reheated easily in just a few minutes, allowing you to enjoy fresh and crispy cookies with a soft center at any time. Preheat your oven to 350°F (175°C) and place the desired number of biscotti on a baking sheet. Then bake for 5-10 minutes or until they are heated through and have regained their crunchiness.
Storing: Mocha almond biscotti is best stored in an airtight container to prevent soggy or stale consistency over time. You can also line your airtight container with parchment paper to prevent them from sticking together.
Substituting Ingredients: If you choose to substitute any of the ingredients, keep in mind that it may affect the texture or flavor of your biscotti. To avoid this, substitute ingredients with similar characteristics such as all-purpose flour instead of gluten-free flour or butter instead of margarine.
Now that you know how to make-ahead, store and reheat your mocha almond biscotti, go ahead and impress your guests by having freshly baked cookies always on hand.
Tips for Perfect Results
Making the perfect mocha almond biscotti with chocolate drizzle can be a little tricky, but with some tips and tricks, you can make it a breeze. Here are some helpful tips for ensuring your biscotti turns out perfectly every time.
Firstly, make sure you use the right ingredients in the correct measurements. Measure all ingredients accurately to ensure a perfect balance of flavors in your biscotti. It’s especially important to measure baking powder as it plays a key role in the texture of your biscotti.
Secondly, when making the drizzle, use high-quality chocolate. Dark chocolate works best for this recipe, but if you’re feeling adventurous, try using white chocolate or hazelnut spread. Resist the temptation of melting chocolate chips in the microwave as they can easily become stiff and grainy. Instead, use organic cacao or finest-grade bittersweet chocolate that’s been melted gently over a water bath.
Thirdly, follow the second bake instructions carefully. After slicing your dough into individual biscotti, place them cut-side down on a baking sheet to avoid burning their tops. This will ensure that your biscotti comes out crunchy without being too hard to bite.
Fourthly, store your biscotti properly. If stored correctly, biscotti can last several weeks and still retain their freshness and flavor. Always keep them in an airtight container at room temperature and away from any hot spots like near ovens or radiators.
Lastly, experiment and try different ingredients! Don’t be afraid to mix things up by adding dried cranberries or swapping out almonds for pistachios or macadamia nuts if you desire a different taste profile. You could even dip your biscotti in white chocolate or triple chocolate for added indulgence.
By following these tips, each time you make mocha almond biscotti with chocolate drizzle recipe, it will come out flawless!
FAQ
Now that you know how to make the delicious mocha almond biscotti with chocolate drizzle, you might want to check some frequently asked questions to help you create this perfect treat. Whether you have some doubts about the ingredients or the baking procedure, keep reading and get ready to clear all your queries so you can bake confidently!
Is biscotti better with oil or butter?
When making coffee, there are different options for ingredients such as eggs, butter or oil. Using eggs is the classic approach, but some prefer butter or oil, although it’s important to note that these ingredients can affect texture and longevity. It ultimately comes down to personal preference.
What is the secret to making biscotti?
When it comes to making biscotti, it’s important to follow some key steps to achieve the perfect result. Firstly, it’s best to let the biscotti cool down for only 10 minutes after the initial bake. This will make it easier to handle and cut later on. Secondly, it’s recommended to use a serrated knife and cut the biscotti in a sawing motion to ensure a clean cut that doesn’t crumble. During the second bake, it’s important to flip the biscotti over, so both sides bake evenly.
After the biscotti has been cut for the second bake, it’s best to transfer it onto a wire rack to cool completely. This will help prevent the biscotti from becoming soggy and ensure it has the perfect crunchy texture that biscotti is known for. By following these simple steps, you can create delicious and perfectly baked biscotti every time.
Why is my biscotti not crispy?
If your biscotti lacks the desirable crispness and is soft, it is probable that the cookies did not undergo sufficient baking time in the second attempt. Biscotti slices having a thickness of 1/2cm/1/4 inch often require approximately 20 minutes in an oven preheated to 180c/350F to dry out satisfactorily.
Should biscotti be hard or soft?
Biscotti are undeniably hard, and that’s what makes them unique. The double-baking process gives them an irresistibly crunchy texture that pairs perfectly with a steaming cup of coffee. They’re the perfect breakfast treat to kick start your day.
Bottom Line
Now that you have all the information you need to make your own mocha almond biscotti with chocolate drizzle, it’s time to get baking! With its rich, nutty flavor and indulgent chocolate drizzle, this recipe is sure to impress your friends and family.
But don’t take my word for it – try it out for yourself! Experiment with different variations and substitutions to make this recipe your own. And remember, practice makes perfect when it comes to baking biscotti. Don’t be dismayed if your first batch doesn’t turn out exactly how you envisioned – keep trying until you find the perfect combination of flavors and textures.
Whether you’re enjoying a hot cup of coffee on a chilly morning or treating yourself after a long day, mocha almond biscotti with chocolate drizzle is the perfect way to satisfy your sweets cravings. So put on your apron and get baking!
Mocha Almond Biscotti With Chocolate Drizzle Recipe
Ingredients
Biscotti
- 2 tablespoons instant espresso or 2 tablespoons instant coffee crystals
- 2 teaspoons hot water
- 1 cup granulated sugar
- 1/2 cup butter or 1/2 cup margarine, softened
- 1 teaspoon vanilla
- 2 eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 ounces semisweet baking chocolate, grated (about 1/2 cup)
- 1/4 cup slivered almonds, toasted and chopped
- 1 teaspoon baking powder
- 1 teaspoon salt
Chocolate drizzle
- 3 ounces semisweet baking chocolate
- 1/2 teaspoon shortening
Instructions
- 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.
Add Your Own Notes
Nutrition
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