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Amazing 24 Mocha Almond Biscotti Snaps

Mocha Almond Biscotti
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Bake these delightful Mocha Almond Biscotti for a perfect pairing with your morning coffee or afternoon tea. They are crisp, rich with chocolate and coffee, and studded with toasted almonds. You will love making these crunchy treats.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder (or strong instant coffee powder)
  • 1/2 cup sliced or slivered almonds, lightly toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the instant espresso powder until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a stiff dough. Do not overmix.
  6. Fold in the toasted almonds gently.
  7. Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10 inches long and 2 inches wide. Keep them about 3 inches apart.
  8. Bake for 25 to 30 minutes, until the logs are firm to the touch and slightly cracked.
  9. Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
  10. Reduce the oven temperature to 300°F (150°C).
  11. Transfer the warm logs to a cutting board. Using a serrated knife, carefully slice each log diagonally into 1/2-inch thick slices.
  12. Lay the slices cut-side up on the baking sheet.
  13. Bake for another 10 to 15 minutes, then flip the biscotti and bake for another 10 to 15 minutes until they are dry and crisp throughout.
  14. Let the biscotti cool completely before serving or storing.

Notes

  • To enhance the mocha flavor, you can dissolve the espresso powder in a teaspoon of hot water before adding it to the wet ingredients.
  • Make sure your almonds are lightly toasted before adding them; this deepens their flavor in the final bake.
  • Slicing the biscotti while they are still slightly warm helps prevent crumbling.
  • For an extra treat, dip the cooled biscotti in melted dark chocolate.

Nutrition

Find it online: https://savoryskies.com/mocha-almond-biscotti-recipe/