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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mocha Biscotti

Makes: 30 servings
Prep 30 mins Cool 1 hr Bake 35 mins  375/325 degrees F
Mocha Biscotti
  • 1/2  cup  butter (no substitutes), softened
  • 1  cup  sugar
  • 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  all-purpose flour
  • 1/2  cup  chopped toasted almonds
  • 1/2  teaspoon  instant espresso powder
  • 1  tablespoon  water
  • 1  cup  sifted powdered sugar

1. Heat oven to 375 degree F. Beat the butter in a large mixing bowl with an electric mixer on medium 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 the nuts. Divide dough in half.

2. Shape each half into an 8-inch loaf, using floured hands. Place loaves about 5 inches apart on a lightly greased cookie sheet. Flatten to 3 inches wide.

3. Bake for 20 to 25 minutes or until firm and a toothpick inserted in center comes out clean. Cool on cookie sheet for 1 hour or until completely cool. Reduce oven temperature to 325 degree F.

4. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Lay slices, cut sides down, on the cookie sheet. Bake for 8 minutes. Turn slices over and bake 7 to 12 minutes more or until dry and crisp. Transfer to wire racks and cool.

5. For the espresso drizzle, in a medium bowl dissolve the instant espresso in 1 tablespoon water. Stir in powdered sugar. Add additional water, if necessary, to make drizzling consistency. Drizzle over cookies. Makes about 30.

From the Test Kitchen
  • Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Nutrition Facts (Mocha Biscotti)
  • Servings Per Recipe 30,
  • cal. (kcal) 133,
  • Fat, total (g) 5,
  • chol. (mg) 30,
  • sat. fat (g) 2,
  • carb. (g) 20,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (RE) 31,
  • sodium (mg) 73,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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