Sunday, December 22, 2019

Mocha Biscotti

A couple Caramel Mochaccino Biscotti dunked in your favourite coffee is a great way to start the  weekend, and especially ring in the holiday week ahead!

Wow - the fourth (and second-last) "stick style" biscotti of the year are done and finally getting documented! To be fair, I did make two other biscotti recipes this year as well, but they were both riffs off of the Creamsicle Biscotti - one used lemon zest instead of the orange extract with a hefty handful of dried berries stirred in, while the other I used brown sugar and extra vanilla in and folded in chopped chocolate and caramel bits. These used a different formula, and was literally a last minute effort to use up the egg whites left over from shortbreads before they were lost to the ether of spoilage and the gifts of cappuccino mix that I couldn't enjoy due to my dairy allergy.

Chocolate and coffee are by far a coveted combination of mine and the addition of chocolate chips, mocha cappuccino powder and chocolate covered espresso beans did not disappoint! The batch smelled like nothing short of a high end cafe while they were baking and I had to make sure I quickly wrapped them all for gift giving after they cooled otherwise they would have all "mysteriously" disappeared thanks to a family that also supports the coffee and chocolate duo. Next time, I think I may give these crunchy cookies the raw sugar treatment too, since I think a chocolate drizzle may be a bit too overpowering. Wait - did I just say there would be too much chocolate? I'm clearly in need of a breather. Or a nap. Or (most likely) a trip to the gym.

Mocha Biscotti
Adapted from Oxmoor House
Makes ~14
1 cup sugar
1/4 cup cappuccino mix (I used a Ghirardelli Mocha Frappe one)
1 tbsp instant espresso powder
4 egg whites
1 tbsp vanilla extract
1/4 cup milk (I used 1%) 1 cup flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
pinch salt
1 cup mini chocolate chips
1/2 cup chocolate covered espresso beans, chopped
  1. Heat the oven to 350°F and line a cookie sheet with parchment paper or SilPat.
  2. In a bowl, beat together the sugar, cappuccino mix, espresso powder, egg whites, vanilla and milk until well combined. 
  3. Add the flours, baking powder, baking soda and salt, mixing just to moisten,
  4. Add the chocolate chips and espresso beans and mix to form a stiff dough.
  5. Shape into a roughly 14" log on the baking sheet and flatten slightly. 
  6. Bake for 30 minutes. 
  7. Let cool 10 minutes.
    Cut log on the bias into 3/4" slices with a serrated knife
  8. Place slices back on the baking sheets. 
  9. Bake 5 minutes; turn cookies over, and bake 5 more minutes. 
  10. Turn off the oven and cool inside for 30 minutes, then remove and cool on a rack.


  1. Why no butter????? I am about to try this recipe. Do the come out crunchy but not hard as nails????

    1. Surprisingly no! The milk does help with some fat content and the egg whites crisp rather than bake into dense and hard. Great question though!


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