Mocha Chocolate Biscotti

Mocha Chocolate Biscotti is a coffee and chocolate Flavoured Biscotti. Perfect for the winter evenings with some hot drink. Dunk a piece of warm biscotti with a hot drink and a book will be an ideal way on a cold winter evening.

For bonus yumminess, chocolate chips and nuts are in. This is definitely a treat!!

Ingredients for Mocha Chocolate Biscotti

Whole Wheat Flour

We can definitely bake the biscotti with All-purpose flour or part and part wheat and APF. But it turned great with Wheat flour itself. I always try to avoid APF in my bakes and this is a perfect one.

Egg

The egg acts as a great binding agent and it provides a wonderful texture to the biscotti. But if you want to skip Egg you can add a Flaxseed meal. Mix 1 tbsp of the ground and powdered Flax seeds with 3 tbsp of water. Let it sit for 15 mins. It will bloom up and thicken. Add this as an egg replacement.

Instant Coffee Powder

Coffee with chocolate gives a wonderful taste. In fact, coffee brings up the chocolate flavor. Use any strong-flavored Instant coffee powder.

Jaggery Powder

I am using Jaggery powder as a sweetener you can definitely use white or brown sugar. I recommend using brown or raw sugar as it gives a beautiful color to the biscotti.

Nuts

Nuts give a nice crunch. I have slightly crushed Almond and pistachios together in mortar and pestle and used it. You can use any nuts of your choice. Or you can also skip it.

Chocolate Chips

It's the star ingredient you any good quality mini chocolate chips. You can use it more if you like.

FAQS on Biscotti

Why is biscotti so hard?

Usually, we bake the biscotti twice. Its texture is dry and hard. If is too hard perhaps they are over-baked. So watch the time while baking the biscotti.

Why do biscotti crack?

Th top of the biscotti might crack and split if the biscotti is soft and under baked. So bake it for a slightly more time and then slice them.

Why are my biscotti soft?

If the biscotti are soft then perhaps they are under baked. So make sure you bake the biscotti until they are firm in the first round. After which we slice and bake them again. If they are soft the biscotti may fall apart while we slice after the first baking.

Should you dunk biscotti?

Since the biscotti is dry. Traditionally it is dipped in a drink and consumed. You can also consume it without a drank Individual choice matters.

Storing Suggestions

Let the biscotti cool completely and then store in an airtight container.
It stays good for a week at room temperature.
You can also freeze the biscotti dough for up to 2 months and use whenever necessary.

Variations

You can spice the biscotti with Nutmeg powder and Ginger powder
You can also add white chocolate chips. It gives a nice look to the biscotti.
Try adding little orange juice and orange zest. It makes an exotic orange chocolate biscotti. The same applies to lemons as well.
You can also flavor it with butterscotch or coconut flakes.

Similar Biscotti Recipes:

Almond Tutti Frutti Biscotti

How to prepare Mocha Chocolate Biscotti, Pictorial:

1) In a mixing bowl add ⅓ cup of Jaggery powder and 3 tbsp of soft butter. And then add 1 tsp of Vanilla essence

2) Using a hand blender cream it together until it's well combined.

3) Break open an egg and then using a hand blender beat it again until combined.

4. The mixture might appear curdled at this stage but it is okay.

5) Now add in 1.5 tsp of baking powder ¼ tsp of salt and 1 tsp of cinnamon powder.

6) Also add in 2 tbsp of cocoa powder and 1 tbsp of Instant coffee powder

7) Using a hand blender cream everything once again until well combined. The mixture will appear frothy. Use a spatula and scrape the edges.

8) Now add in 1 cup of Whole Wheat flour. Using a spatula of Whisk combine everything.

9) Then using hands knead everything until it comes together as a dough.

10) Finally add in ⅓ cup of Chocolate chips and ¼ cup of mixed nuts. I am using almonds and pistachios. Coarsely blend them or crush using a mortar and pestle and then use.

11) Mix the dough once again until the chocolate chips and nuts combine. Divide the dough into two equal portions.

Baking the Mocha Chocolate Biscotti

12) Line a baking tray with parchment paper. Shape the dough like a log and then shape them like an elongated and flattened log.

13) Preheat the oven at 180 Deg C for 10 mins and then bake them at 180 Deg C for 20 to 25 mins.

14) If you touch them it should not fall apart it should stay firm that is the stage. Let them cool completely.

15) Once it's completely cool. Sprinkle little water and then slice the biscotti of ¼ inch thickness.

16) Now bake the biscotti once again at 160 Deg C for about 20 mins or until crisp. Leave it in the oven for 2 mins after the oven is off and then let them cool completely.

17) Delicious Mocha Chocolate biscotti is now ready to serve. Serve with some chai.

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5 from 4 votes