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Vanilla Mocha Biscotti Recipe

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★★★★

3.8 from 86 reviews

Vanilla Mocha Biscotti are crisp, twice-baked Italian cookies that combine subtle coffee, vanilla, and chocolate flavors. Perfectly paired with your morning coffee or afternoon tea, these biscotti are easy to make and ideal for any occasion, offering a delightful balance of sweetness and aroma.

Ingredients

Scale

Wet Ingredients

  • 4 tablespoons vanilla coffee, cooled
  • ½ cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs

Dry Ingredients

  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Topping

  • 1 ounce dark chocolate, melted for drizzling

Instructions

  1. Preheat Oven and Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, cream together the butter and sugar until the mixture is smooth and well combined.
  3. Add Wet Ingredients: Beat in the cooled vanilla coffee, vanilla extract, and eggs to the creamed mixture, continuing until the batter is smooth and homogeneous.
  4. Mix Dry Ingredients: Sift together the flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until fully combined but do not overmix. The dough will have a consistency similar to sugar cookie dough.
  6. Shape Dough: Divide the dough evenly into two portions. Shape each portion into a 3×8 inch rectangle on the prepared baking sheet.
  7. Bake First Time: Bake the rectangles in the preheated oven for 30 minutes. Remove the sheet and allow the dough to cool for 15-20 minutes while keeping the oven on.
  8. Slice the Biscotti: Using a sharp knife, cut the baked dough crosswise into ½-inch slices.
  9. Bake Second Time: Place the biscotti slices cut side down on the baking sheet. Bake for an additional 15 minutes, turning the slices once halfway through until they are crisp and the edges are light brown.
  10. Cool and Drizzle: Remove the biscotti from the oven and allow them to cool completely. Drizzle melted dark chocolate over the cooled biscotti for an extra touch of flavor and elegance.
  11. Store Properly: Store the cooled biscotti in a plastic airtight container at room temperature for up to 2 weeks to maintain freshness and crunch.

Notes

  • Ensure the coffee is cooled before adding to prevent cooking the eggs prematurely.
  • Do not overmix the dough to keep the biscotti tender and not tough.
  • Cut biscotti into uniform slices to ensure even toasting during the second bake.
  • Use parchment paper for easy removal and cleanup.
  • Chocolate drizzle is optional but adds a rich mocha flavor and attractive finish.

Keywords: vanilla mocha biscotti, biscotti recipe, coffee biscotti, Italian cookies, twice-baked cookies, chocolate drizzle biscotti

Find it online: https://foodarohub.com/vanilla-mocha-biscotti-recipe/