Sweet Treats Week #2: Mocha Almond Crunch Biscotti

Happy Tuesday folks! I've got a special treat for you (I wonder how many times I'll use the word "treat" this week) for our second Sweet Treat. When I asked if anyone would be interested in doing a guest post for Sweet Treat Week, Rachel was the first to respond. You might remember me guest posting on her blog with my berry waffles. Needless to say, I'm very happy to have Rachel here today!

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Hi everyone! I am so thrilled to be guest posting for Christina today. She is wonderful, so I am sure all of her readers (yeah, I’m talking about you) are wonderful too! Not too long ago, Christina made some amazing waffles and shared them on my site, so I am so happy to be here to return the favor. 

When Christina told me she was having a “Sweet Treats Week,” I was so excited to think up a yummy treat to contribute. I’ve only made biscotti once before, but ever since, I knew I wanted to create a version with chocolate and coffee involved. That’s how this recipe was born. The other version was great too, but really, can you beat chocolate? While these are baking, please check out my blog! 

Mocha Almond Crunch Biscotti

2.5 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder

1/4 cup unsweetened cocoa
2 Tbsp espresso powder

1 cup slivered almonds, toasted

1 cup semi-sweet mini chocolate chips

½ cup dark chocolate chunks
3 large eggs
2 tsp vanilla extract

1. Preheat oven to 350*F.
2. In a large mixing bowl, combine flour, sugar, baking powder, cocoa powder, espresso powder, toasted almonds, chocolate chips and chocolate chunks.
3. In separate bowl (I use a small measuring cup), whisk together eggs and vanilla.
4. Combine wet and dry ingredients. This is a very dry dough, so I started with a spoon, but ended combining the ingredients with my (clean) hands.
5. Cover a cookie sheet with parchment paper.
6. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
7. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into 1/4 to 1/2 inch thick slices.
8. Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes.

Verdict: This was great! It was a little fragile, but tastes great. I love the combination of flavors involved. I was glad I decided to add the almonds, but if they aren’t your thing, feel free to leave them out.

Husband’s take: When I told him I was making biscotti, he said “Oh, that hard stuff?” However, I caught him eating some with his cup of coffee and he said “This is really good.”

Changes I would make: None.

Difficulty: Easy! It is a little time-consuming since you have to bake it twice, but I actually did this over the span of two days. It is very forgiving in that regard. 

Thanks again Rachel! I hope you all will show her some love!