Mocha Almond Biscotti
A vegan delight combining coffee, almonds, and a hint of cocoa for the ultimate biscotti experience. Dipped in coffee—perfection.
Ingredients
- 1 tbsp instant coffee or espresso powder
- 1 tbsp hot water
- 1 cup all-purpose flour
- 1/2 cup almond meal
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Dissolve coffee or espresso powder in hot water and set aside.
- In a large bowl, mix flour, almond meal, baking powder, salt, and cocoa powder.
- Add sugar, oil, vanilla, and coffee mixture. Stir to combine into dough.
- Fold in sliced almonds for extra crunch.
- Shape dough into a log on the baking sheet, about 12 inches long.
- Bake for 25 minutes. Let it cool for 10 minutes.
- Slice log into 1-inch thick pieces and bake again for 10–12 minutes, until crispy.
- Cool on a wire rack. Enjoy your perfect coffee companion.
Notes
Nutritional Values (Per Biscotti):
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Biscotti):
- Iron: 5%
- Magnesium: 4%
- Calcium: 2%
- Vitamin E: 3%
- Folate: 3%
Tips & Notes:
- Add a pinch of cinnamon for extra warmth.
- Store in an airtight container for up to a week—if they last that long.
- Dip in dark chocolate for an even more decadent treat.
- Perfect with a hot cup of coffee or tea (obviously).
- Make these in advance for your next brunch—you’ll be the star.