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Mocha-Almond Biscotti
Mocha-Almond Biscotti
7 Reviews
From: EatingWell Magazine, Holiday Issue 1995
In this pretty marbled cookie, one half of the dough is almond-flavored like the traditional biscotti di Prato, and the other half is chocolate/coffee flavored.
- By: Marie Piraino EatingWell Recipe Contributor
Ingredients 48 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup whole unblanched almonds
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons instant coffee powder
- 4 teaspoons water
- 1 ounce unsweetened chocolate, melted
- ½ teaspoon almond extract
Preparation
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Active
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Ready In
- Preheat oven to 325F. Lightly oil a baking sheet or coat it with nonstick cooking spray.
- Spread almonds on a second baking sheet and bake for 12 to 14 minutes, or until lightly toasted.
- Stir together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together eggs, egg whites and vanilla in a small bowl and add to the dry ingredients; mix just until smooth.
- Combine cocoa, instant coffee and water in a small bowl. Divide the dough in half. Add the cocoa mixture and melted chocolate to one half. Mix just until incorporated. Stir almond extract and the almonds into the other half.
- Place half of the almond dough on a well-floured work surface. Pat into a 4-by-8-inch rectangle. Top with half of the chocolate dough. Roll up into a cylinder, then roll the cylinder back and forth to form a 14-by-1½ inch log. Repeat with the remaining doughs. Place the logs on a prepared baking sheet. Bake until firm to the touch, 20 to 25 minutes. Transfer the logs to a rack to cool. Reduce the oven temperature to 300F.
- Cut the logs diagonally into ½-inch-thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before storing.
- Serving size: 1 biscotti
- Per serving: 51 calories; 1 g fat(0 g sat); 0 g fiber; 9 g carbohydrates; 1 g protein; 2 mcg folate; 8 mg cholesterol; 4 g sugars; 11 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 0 mg iron; 42 mg sodium; 19 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate
Reviews 7
January 12, 2018
By: CDNYC
First attempt was disaster. Too sticky, so I chucked the lot. Second try turned out better but not great. There are better recipes out there.
March 11, 2017
By: Karyn Andrea
This is my go to biscotti recipe for years. Very light, not many calories, great for dunking.
September 18, 2014
By: EatingWell User
Did not care for these at all - sorry.
I have made biscotti many times and always use my own sort of recipe. I had to create some treats for a function and decided to try someone elses recipe. Big mistake. Total waste of so many ingredients (MONEY!) that I felt upset upon completion of them. Tasted terrible and flat. I would not serve these to anyone and now have to start from scratch and make something else in the next hour. Would not recommend this recipe EVER.
Pros: easy to make as biscotti normally is.
Cons: did not taste good, way too much baking time suggested and they ended up way over cooked
December 25, 2013
By: EatingWell User
Delicious--loved by all
I'd never made biscotti before, and, despite my uncertainty about how good they'd be, these cookies turned out to be delicious! Highly recommended :)
Pros: Super yummy and relatively easy
Cons: Takes a while to bake
December 22, 2010
By: EatingWell User
A family Tradition
We've been making this recipe for years! In fact I'll be making it again today!
December 07, 2010
By: EatingWell User
I've been making these every year since the recipe first appeared in Eating Well. These cookies have spoiled me for commercially available biscotti. They don't even come close to these. I often get special requests for them.
March 31, 2010
By: EatingWell User
I quite liked this recipe! I made a few adjustments:
I used wholegrain flour and ended up using about an extra 1/2 cup because the mixture was too wet.
I cut the sugar amount in half and added a bit of honey (couple tablespoons) because I don't like my biscotti to be too sweet.
I used real ground coffee instead of instant, and didn't have any almond extract so just added an extra half teaspoon of vanilla. Instead of melted chocolate (didn't have any) I used two tablespoons of apple sauce.
In the end, the flavour was very good, but they need to be dipped in coffee/tea/wine or whatever you like because they are a little on the dry side.
But very healthy!!
