Mocha Biscotti Recipes

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EASY MOCHA BISCOTTI

Simple yet delicious biscotti. Coffee and chocolate - what a wonderful combination. Tasty suggestions include adding 1/3 cup toasted almond slivers or 1/3 cup chocolate morsels.

Provided by D.A. Libby

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h20m

Yield 12

Number Of Ingredients 7



Easy Mocha Biscotti image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  • Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
  • Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
  • Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
  • Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
  • Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

Nutrition Facts : Calories 208 calories, Carbohydrate 29.5 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 128.5 mg, Sugar 12.6 g

¾ cup granulated sugar
½ cup lightly salted butter, softened
2 large eggs
2 cups all-purpose flour
3 tablespoons finely ground coffee
3 tablespoons cocoa powder
1 ½ teaspoons baking powder

MOCHA-HAZELNUT BISCOTTI

Provided by Food Network Kitchen

Time 2h

Yield about 30 cookies

Number Of Ingredients 11



Mocha-Hazelnut Biscotti image

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
  • Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.
  • Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.
  • Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup blanched hazelnuts

MOCHA MADNESS BISCOTTI PIE

Provided by Susannah Locketti

Categories     dessert

Time 4h55m

Yield 4 servings

Number Of Ingredients 17



Mocha Madness Biscotti Pie image

Steps:

  • Preheat oven to 375 degrees F.
  • Coat a 9-inch springform pan with cooking spray and set aside.
  • In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined.
  • In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce.

1 cup all-purpose flour
1/4 cup unsweetened cocoa, plus more for dusting
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, plus more for dusting
1 tablespoon strong coffee grounds
2 tablespoons walnuts
2 tablespoons mini chocolate morsels
2 tablespoons butterscotch morsels
2 teaspoons instant coffee
1 tablespoon warm water
2 eggs
1/4 cup Kahlua, divided
1/4 cup fat-free chocolate sauce, plus more for drizzling
4 cups low-fat coffee ice cream
2 cups fat-free whipped topping

MOCHA CHIP BISCOTTI

Enjoy these delicious baked cookies made using Original Bisquick® mix, instant espresso coffee and vanilla - a wonderful dessert treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 8



Mocha Chip Biscotti image

Steps:

  • Heat oven to 350°. Dissolve instant coffee in hot water. Beat brown sugar, butter, vanilla, egg and coffee in large bowl with electric mixer on medium speed about 1 minute or until blended. Stir in remaining ingredients. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough in half. Shape each half into 10x3-inch rectangle on ungreased cookie sheet.
  • Bake 20 to 25 minutes or until cracked and deep brown around edges. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 1/2-inch slices. Carefully turn slices cut sides down on cookie sheet.
  • Bake 8 to 10 minutes or until crisp and deep brown around edges. Cool on cookie sheet 5 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 25 minutes.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 4 g, TransFat 0 g

1 tablespoon instant espresso coffee or coffee crystals (dry)
1 teaspoon hot water
1/2 cup packed brown sugar
3 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups Original Bisquick™ mix
1/4 cup miniature semisweet chocolate chips

CINNAMON MOCHA BISCOTTI

Delicious Italian Biscotti recipe that tastes like a cup of fresh cappuccino. Great as a Christmas gift too. Just wrap a biscotto in cellophane and tie with a bow.

Provided by Steve P.

Categories     Dessert

Time 1h

Yield 12-13 Large Biscotti

Number Of Ingredients 13



Cinnamon Mocha Biscotti image

Steps:

  • Preheat oven to 325°F on convection bake setting.
  • note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
  • Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla and mix briefly.
  • Add flour, baking powder, salt and cinnamon and mix until well blended.
  • Fold in pecans, chocolate morsels and cinnamon chips.
  • Line a baking sheet with parchment paper.
  • Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
  • Bake 25 minutes, or until firm.
  • Remove from oven and cool 10 minutes.
  • Use a serrated knife to cut the dough into ½-inch thick slices.
  • Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
  • Turn and bake 8 minutes more.
  • Remove from oven and cool completely on wire racks before storing in an airtight container.

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, firmly packed
1/2 cup white sugar
1 tablespoon instant espresso or 1 tablespoon instant coffee granules
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup miniature semisweet chocolate chips
1/2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional 1/2 cup miniature chocolate morsel)

MOCHA BISCOTTI

Get your java the sweetest way, in a twice-baked coffee shop special cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 42

Number Of Ingredients 13



Mocha Biscotti image

Steps:

  • Heat oven to 350°F. Dissolve coffee crystals in hot water. In large bowl, beat sugar, butter, vanilla, eggs and coffee with electric mixer on medium speed, or mix with spoon. Stir in all remaining Biscotti ingredients.
  • Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet. Bake about 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
  • Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
  • In 1-quart saucepan, heat all Chocolate Drizzle ingredients over low heat, stirring occasionally, until melted and smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 130 mg

2 tablespoons instant espresso or coffee crystals
2 teaspoons hot water
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
3 1/2 cups Gold Medal™ 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
1/2 teaspoon salt
3 ounces semisweet baking chocolate
1/2 teaspoon shortening

MOCHA BISCOTTI

Discover Mocha Biscotti. Studded with almonds, these crunchy Italian biscotti are made with unsweetened cocoa and instant coffee for great mocha flavor.

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes about 2-1/2 doz. or 32 servings, 1 each.

Number Of Ingredients 9



Mocha Biscotti image

Steps:

  • Heat oven to 350°F.
  • Mix flour, cocoa and baking powder in small bowl. Beat next 5 ingredients in large bowl with mixer 2 min. or until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in nuts.
  • Divide dough in half. With lightly floured hands, shape each half into 14x2-inch log on greased baking sheet. (Dough will be sticky.)
  • Bake 25 min. Remove from oven. Cut each log diagonally into 16 (1-inch-thick) slices. Place, cut sides up, on baking sheet. Return to oven. Bake an additional 10 to 15 min. on each side or until lightly toasted on both sides. Cool completely on wire racks. Store in tightly covered container at room temperature.

Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

2-1/2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1-1/4 cups sugar
3/4 cup cholesterol-free egg product
1/4 cup margarine or butter, melted
4 tsp. MAXWELL HOUSE Instant Coffee
1/2 tsp. vanilla
1/3 cup chopped slivered almonds

MOCHA BISCOTTI

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.

Provided by Barb G.

Categories     Dessert

Time 1h5m

Yield 30 Biscotti

Number Of Ingredients 12



Mocha Biscotti image

Steps:

  • Heat oven to 375 degrees.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 134.1, Fat 5, SaturatedFat 2.3, Cholesterol 29.3, Sodium 59.6, Carbohydrate 20.6, Fiber 0.9, Sugar 10.8, Protein 2.6

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

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