Swirled Mocha Almond Biscotti RECIPE

Swirled Mocha Almond Biscotti

I have loved biscotti for many years, however my husband does not see the appeal.  He thinks that a cookie that must be dunked is just a stale cookie and that is so far from the truth.  Biscotti are edible without having to be dunked but dunking is what makes this Italian favorite unique and special.

I have shared some of my favorite biscotti creations in:
My Cookie Creation Countdown ebook 


Today, however, you do not have to buy my ebook for this delicious "twist" on biscotti - it's swirled with almond dough and mocha dough!

Printable Recipe

Almond dough

2 eggs

1/2 cup sugar

1/2 cup butter (softened)

1 teaspoon almond extract

3/4 teaspoon baking powder

1 1/2 cups ground almonds

1 1/2 cups flour

a dash of salt

Mocha dough

2 eggs

1/2 cup sugar

1/2 cup butter (softened)

1 tablespoon instant coffee granules (dissolved in 1 tablespoon hot water)

3/4 teaspoon baking powder

1/2 cup cocoa powder

2 cups flour

a dash of salt

extra flour for kneading and rolling

Begin by making the almond dough - in a large mixing bowl, cream the butter and sugar until fluffy and the sugar has been dissolved.  Add the eggs and almond extract and beat just until combined.  With a wooden spoon stir in the remaining ingredients.  On a lightly floured surface knead until smooth (see picture below - the dough will still be a little sticky).  Set aside and move onto making the mocha dough.  In a large mixing bowl, cream the butter and sugar until fluffy and the sugar has been dissolved.  Add the eggs and coffee and beat just until combined.  With a wooden spoon stir in the remaining ingredients.  On a lightly floured surface knead until smooth (again - see picture below).

Cut each dough into 2 halves (so you will have 4 dough chunks total: 2 almond & 2 mocha).
On a lightly floured surface roll out one of the almond halves (set aside) and then roll out one of the mocha halves (see collage below).  Score one side of each rolled out half ("scoring" means lightly cutting lines in all directions with a dull knife or fork  - see second picture in the collage below.  Scoring will make both types of dough stick together almost like Velcro).  Place both scored sides together (see third picture below).  Begin rolling the double dough (see fourth picture below) and score the dough as you roll so that it will bake stuck together.  Continue rolling & scoring until it resembles a log (see fifth picture below).  For the second log I put the mocha layer down first and the almond on top.  Repeat the above steps for this second log.  Place the dough logs on a parchment lined cookie sheet & just slightly flatten the logs.  Bake in a preheated 350 degree oven for 25 to 35 minutes (it all depends on the type of oven that you use) - bake until the outer layer is golden & the middle is fully baked (you might need to cut one in half if you have never made these before to make sure that they are fully baked- see sixth picture below) - do NOT overbake - it is a dense dough but you will need to be able to cut them into biscotti slices.



Remove from the oven and cool for about 5 minutes.  Now begin slicing each log (see picture below) - slice at a diagonal and the pieces will be larger and more oblong.



Once you have finished slicing - return the sliced pieces to the parchment paper lined cookie sheet.  Turn the oven down to 325 degrees and bake for 7 minutes.  Remove from the oven & turn each biscotti over and bake for 7 minutes on that side.



Allow the biscotti to cool completely before dipping one end in melted chocolate (see picture above)




I put the freshly chocolate dipped biscotti in the freezer for about 5 to 10 minutes to harden the chocolate.  Then, store your biscotti cookies in an airtight container in a cool dry place (I usually put mine in the garage - Michigan winters make my garage a perfect temperature for storing cookies).



Serve with a "dunking" beverage like coffee, hot chocolate or milk & ENJOY!



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