Mocha Chip Biscotti Recipe

Mocha lovers, imagine this: your favourite mug (you know the one) is filled to the brim with the perfect blend of rich, full-bodied coffee and smooth, high-quality chocolate, and it's just the perfect temperature. You reach for a sweet snack and find a crunchy, gilded mocha chip biscotti in the cookie jar. You go in for that first, glorious dip, and then you take a bite of your mocha-soaked Mocha Chip Biscotti. Yes, it is the perfect pairing of sweet and crunchy, coffee and chocolate, bliss and desire.

☕️ Mocha Chip Biscotti (makes 12 biscotti) ☕️

Mocha Chip Biscotti:
2 tablespoons hot water
1 tablespoon instant coffee
3/4 cup granulated sugar
1/4 cup unsalted butter, room temperature
1 egg
1/2 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate vermicelli or mini chocolate chips

Assembly:
3 cups (550 g) dark chocolate melting wafers
1 teaspoon JRC Antique Gold Lustre Dust or gold lustre dust
1/2 teaspoon vodka

Method:
Mocha Chip Biscotti:

1. Preheat the oven to 350℉. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the hot water and instant coffee. Let cool.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed for 2 to 3 minutes, until light and fluffy. With the mixer on low speed, add the egg, vanilla, and coffee. Mix until combined. Scrape the bottom of the bowl with a spatula. Mix for an additional 15 to 30 seconds. Add the flour, baking powder, salt, and chocolate vermicelli. Mix on low speed until just combined.
4. Transfer the dough to a lightly floured surface. Shape it into a 12-inch-long log. Place the log into the prepared baking sheet. Use your hands to flatten the loong until it is 1-inch thick. Bake for 15 minutes, or until golden brown. Set aside to cool. Reduce the oven temperature to 325℉.
5. Place the biscotti log on a cutting board. Use a serrated knife to cut itinto 1/2-1-inch slices. Place the slices back on the prepared baking sheet, cut side down.
6. Bake for 10 minutes. Remove from the oven and flip the biscotti. Bake for an additional 5 to 10 minutes, until golden. Let cool on the baking sheet.

Assembly:

1. Melt the chocolate wafers in a heat-resistant bowl in the microwave in 30-second internals, stirring after each interval, until smooth. Transfer the chocolate to a tall glass or measuring cup. Dip the top of each biscotti into the chocolate. Remove and shake, allowing any excess chocolate to drip off. Return the biscotti to the baking sheet until the chocolate sets.
2. In a small bowl, combine the JRC Antique Gold Lustre Dust and vodka. Stir until a smooth yet paintable consistency is achieved, adding more lustre dust if needed. Use a paintbrush to paint a coat of gold over the chocolate. Let dry before serving.
3. Store in an airtight container on the counter for up to 1 week.

Baker's Tip: Finding a gold lustre dust that gives even coverage can be tricky, which is why we recommend the one we use in our shops. The gold finish isn't too yellow, and you can easily make it nice and thick by adding more lustre dust. Mix it in a container with a lid so you can reuse it again and again.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.