Author: Canadian Living

These treats make beautiful gifts, if you can keep from eating them all!

  • Portion size 15 servings
  • Credits : L Silver


  • 2 large eggs
  • 2 tablespoons instant coffee granules
  • 2 1/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 cup butter softened
  • 3/4 cups granulated sugar
  • 4 oz baking bittersweet chocolate coarsely chopped
  • 1 oz baking semisweet chocolate melted


Preheat oven to 375F.

Lightly grease ex-large cookie sheet or line with parchment paper; set aside.

In a small mixing bowl, whisk together eggs and coffee granules until dissolved. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds, until fluffy.

Add sugar and baking powder, beat until combined, scraping sides of bowl. Beat in egg mixture until combined. Gradually beat in flour with mixer, then using a wooden spoon, stir in chopped chocolate.

Cover and chill dough for 1 hour or until easy to handle. Shape the dough into a roughly 12 x 6" long loaf on prepared cookie sheet, flattening the loaf to 1-1/2" thick. Bake in oven for 20-30 minutes or until wooden tooth pick comes out clean when inserted in center. Cool loaf on cookie sheet on a wire rack for 15 minutes.

Reduce oven temperature to 325F. Transfer loaf to cutting board, use a serrated knife to diagonally cut the log into 15 slices, each about 3/4-inch thick. Place slices back on cookie sheet, cut side down.

Bake in oven for 8 minutes, turn slices over, baking 8-10 minutes more or until dry and crisp.

Allow biscotti to cool before drizzling with melted chocolate. Once chocolate has set, store biscotti in an airtight container at room temperature.

TIP: Spoon melt chocolate into small plastic bag. Roll up bag to push chocolate into corner. Cut off small corner from bottom of bag. Twist top of bag and gently squeeze to drizzle chocolate back and forth over biscotti.
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Mocha Biscotti