Mocha Almond Cantucci
User Reviews
4
Mocha Almond Cantucci
Description
Mocha Almond Cantucci are traditional Italian biscotti made by blending butter and sugar with vanilla and eggs, then folding in flour, baking powder, and instant coffee powder to impart a subtle mocha flavor. Semi-sweet chocolate chips and slivered almonds provide sweetness and crunch. The dough is sticky and requires chilling before shaping into logs. Baking first forms the logs, then slicing them diagonally and baking again yields the characteristic dry, crunchy biscotti texture.
The biscotti have a firm bite that softens when dipped, ideal alongside coffee or as a dessert accompaniment. The mocha element adds a gentle coffee note without overpowering the almonds and chocolate.
Variations in slice thickness allow for customization of texture, and the dough can be made using a stand mixer, hand beater, or food processor. Chilling ensures easier handling and develops flavors. Proper storage keeps them crisp for several days.
Ingredients
- 1/4 cup butter 57 grams, softened
- 3/4 cup sugar (150 grams)
- 1 teaspoon vanilla
- 2 large egg room temperature
- 1 3/4 cups flour (227 grams)
- 1 teaspoon baking powder
- 2 teaspoons instant coffee dry
- 3/4-1 cup semi sweet chocolate chips (131-175 grams)
- 1/4-1/2 cup almonds 28-55 grams, slivered
Instructions
- In a large bowl beat the butter and sugar until well blended (I used my food processor to make this dough and it worked really well), add vanilla mix, then beat in eggs one at a time, beat until combined.
- In a medium bowl whisk together flour, baking powder and instant coffee, then gradually stir into egg mixture. Fold in chocolate chips and almonds. Batter will be quite sticky, so wrap in plastic and refrigerate for at least 30 minutes (I left mine in the fridge for 2 hours).
- Pre-heat oven to 300° (150° celsius).
- Remove the dough from the fridge and form into 2 logs (approximately 9 inches / 23cm), and place them on a parchment paper lined cookie sheet.
- Bake for 30-35 minutes or until light brown in colour.
- Remove from oven and let cool for 10 minutes. Reduce oven heat to 275° (135° celsius).
- Cut the logs diagonally into 3/4 inch (2 cm) thick slices (or thinner if desired), lay them cut side up on the parchment paper lined cookie sheet. Bake for approximately 8-10 minutes or until dry. Cool completely before serving. Enjoy!
Notes
- You can make biscotti dough using a stand mixer, hand beater, or food processor depending on your equipment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 18mg | 1% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 63IU | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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