Mocha Latte Biscotti

By • May 29, 2015 0 Comments

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Author Notes:
In Italy, biscotti are often served with coffee, cappuccino or lattés. Instead, try putting the coffee in the biscotti. Add instant coffee crystals to a cocoa-rich dough and cook it twice to achieve that traditional crunch. This recipe was written by the Healthline Editorial Team:


Serves 30

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup chopped pecans
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons instant coffee
  • 2 teaspoons hot water
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 egg white
  • vegetable cooking spray
  1. Using a whisk, stir first 7 ingredients together in a large bowl; set aside.
  2. In a 2-cup glass measuring cup, stir instant coffee and hot water until combined. Add vanilla, eggs and egg white and whisk to combine.
  3. Add liquid mixture to flour and gently stir just until combined. Place dough on a lightly floured surface and knead gently 9 or 10 times. Form dough into an 18-inch-long cylinder. Transfer to a parchment paper-lined baking sheet and gently flatten until about 1-inch thick.
  4. Bake at 325°F for 25 or 30 minutes, or until it starts to get golden brown. Transfer to a cooling rack and let rest for 15 minutes. Slice into 1/2-inch thick slices and place back on parchment-lined baking sheet, cut side up.
  5. Bake 10 minutes; flip cookies and bake an additional 10 minutes. Cool completely on wire cooling rack.

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