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Mocha Biscotti

Pair your morning, afternoon, and evening cups of coffee with a Mocha Biscotti, a chocolate cookie with a deep coffee flavor, for a little something special.

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 18 large biscotti
Author Liz


  • 1 1/4 c. sugar
  • 3 large eggs
  • 1/4 c. unsalted butter melted
  • 4 tsp. instant coffee I like Starbucks Via, 4 packets
  • 1/2 tsp. vanilla extract
  • 2 1/2 c flour
  • 1/2 c unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1/2 c. toffee pieces, mini chocolate chips, slivered almonds, or other desired mix-ins optional


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer, beat sugar, eggs, melted butter, instant coffee and vanilla extract on medium-low speed until well blended. Add in flour, cocoa powder, and baking powder, mixing on low speed until almost completely mixed. Scrape down sides of bowl, add desired mix-ins, and mix until completely incorporated.
  3. Turn out dough onto prepared baking sheet and form into a long, 2 inches thick and about 12 inches wide. Bake for 25 minutes.
  4. Remove from oven and allow to sit until cool enough to handle. Using a serrated knife, cut cookies into pieces about 3/4-inch thick, on the diagonal. Turn cookies cut-side down and bake for another 12-15 minutes. Then, remove from oven and flip over. Cook another 15 minutes, until cookies are toasted on both sides.
  5. Remove from oven and allow cookies to cool on a wire baking rack.
  6. Store in an airtight container at room temperature.