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.
From EatingWell: November/December 1992
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.
5 Reviews for Mocha-Almond Biscotti
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 :)
We've been making this recipe for years! In fact I'll be making it again today!
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.
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!!