Mocha Latté Biscotti

Mocha Latte Biscotti

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 30
Total Time: 65 min

Prep Time: 30 min | Cook Time: 35 min


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.

Nutrition Facts
Serving size: 1 biscotti
Calories per serving: 80
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.5g 3%
Sodium 76mg 3%
Protein 1.0g 1%
Percent Daily Values are based on a 2,000 calorie diet.


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup chopped pecans
  • 1/4 cup unsweetened cocoa
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. instant coffee
  • 2 tsp. hot water
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 egg white
  • Vegetable cooking spray

Step by Step:

  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.