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chocolate-dipped mocha biscotti

Chocolate-Dipped Mocha Biscotti

Rich with flavors of almonds, coffee, and chocolate, enjoy these chocolate-dipped mocha biscotti with coffee, milk, or just by themselves.
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Prep Time 15 mins
Cook Time 45 mins
Additional Time 30 mins
Total Time 1 hr 30 mins
Course Desserts & Snacks
Cuisine American, Italian
Servings 30 cookies
Calories 179 kcal


  • For the biscotti:
  • 1 ½ cups whole blanched almonds
  • 2 3.5 ounce bars bittersweet chocolate
  • 3 cups all-purpose flour
  • ¼ cup unsweetened cocoa
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup olive oil or mild extra virgin olive oil
  • 1 cup sugar
  • 3 large eggs
  • 1 large egg white
  • 1 - 2 tablespoons espresso powder
  • 1 ½ teaspoons vanilla
  • 1 tablespoon Kaluha or other coffee-flavored liqueur (optional, but good)
  • For dipping:
  • 2 3.5 ounce bars dark chocolate
  • 1 tablespoon olive oil or mild extra virgin olive oil


  • Make the biscotti: Heat the oven to 350° F. Place the almonds on a cookie sheet and roast until brown and fragrant. Remove from the oven and allow to cool. Set-aside.
  • Chop the chocolate bars into small bits. Set-aside.
  • In a medium bowl whisk together the flour, cocoa, baking powder, and salt. Set aside.
  • Step 3Beat together the oil and sugar until very fluffy and well blended. Add the eggs, one at a time; mixing each one in before adding the next. Add the espresso and vanilla (and optional liqueur, if using). Mix until the espresso is well incorporated.
  • Gradually stir the flour into the egg mixture, mix until well blended and smooth. Stir in the nuts and reserved chocolate.
  • Shape the dough into 2 smooth evenly shaped logs (about 15 by 1 ½ inches); arrange on a greased baking sheet and flatten with lightly floured hands to about 3 inches across. Bake 35 minutes; remove to a rack to cool. when the logs are just cool enough to handle; carefully transfer to a cutting board and cut crosswise on a slight diagonal (for best results, use a serrated knife). Lay the slices back on the baking sheets; return to the oven and bake until slices are firm when lightly pressed; about 16 to 20 minutes. Transfer biscotti to a rack to cool completely.
  • Prepare the coating:Chop the dark chocolate into coarse pieces. In a double boiler set over barely simmering water, melt the chocolate and olive oil together, stirring until smooth. When the cookies are cooled; dip them to the half-way point in the chocolate. Place on wax paper-lined sheets and allow to sit until the chocolate sets up; about 30 minutes. 
  • Variation: Drizzle the biscotti with the chocolate. To do this: melt the chocolate as described. Spoon the melted chocolate into a pastry bag fitted with a large tip. Quickly drizzle long zigzag lines across the biscotti, going back and forth until all the biscotti are done. Allow to sit for 30 minutes, chocolate side up.


Serving: 1gSodium: 103mgFiber: 1gCholesterol: 25mgCalories: 179kcalPolyunsaturated Fat: 7gSaturated Fat: 2gFat: 9gProtein: 4gCarbohydrates: 20g
Keyword biscotti, biscotti with nuts, cookie, dessert
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