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Mocha-Almond Biscotti

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Mocha-Almond Biscotti

Almonds, chocolate and coffee make these delicious biscotti. A great snack with a cup of tea or coffee.

 

Yield

48 servings

Prep

40 min

Cook

65 min

Ready

105 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup almonds
whole, unblanched
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2 cups all-purpose flour
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1 cup sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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2 large eggs
large
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2 large egg whites
large
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1 teaspoon vanilla extract
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1 tablespoon cocoa powder
unsweetened
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2 teaspoons instant coffee
powder
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1 ounce unsweetened chocolate
unsweetened, melted
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½ teaspoon almond extract
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Ingredients

Amount Measure Ingredient Features
118 ml almonds
whole, unblanched
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473 ml all-purpose flour
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237 ml sugar
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5 ml baking powder
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2.5 ml baking soda
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1.3 ml salt
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2 large eggs
large
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2 each egg whites
large
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5 ml vanilla extract
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15 ml cocoa powder
unsweetened
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1E+1 ml instant coffee
powder
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28.9 ml/g unsweetened chocolate
unsweetened, melted
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2.5 ml almond extract
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Directions

Preheat oven to 325℉ (160℃).

Spread almonds on a baking sheet and bake for 12 to 14 minutes, or until lightly toasted.

Set aside.

Stir together flour, sugar, baking powder, baking soda and salt.

Whisk together the eggs, egg whites and vanilla and add to the dry ingredients; mix just until smooth.

In a small bowl, combine cocoa, instant coffee and 4 teaspons of water.

Divide the dough in half.

To one half, add the cocoa mixture and melted chocolate.

Mix just until incorporated.

To the other half, stir in almond extract and the almonds.

Place half of the almond dough on a well-floured work surface.

Pat into a 4x8 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 inch log, 1½ inches thick.

Repeat with the remaining doughs.

Place the logs on a prepared baking sheet.

Bake for 20 to 25 minutes, or until firm to the touch.

Transfer the logs to a rack to cool.

Reduce the oven temp to 300℉ (150℃).

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.

Makes about 4 dozen biscotti.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 4010% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 21mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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