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+ servings

Spiced Mocha Hazelnut Biscotti

Servings 30


  • 1 cup whole wheat pastry flour
  • 2 1/2 tablespoons cocoa
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 small eggs or one extra large egg
  • 1 tablespoon hot water
  • 1 teaspoon instant coffee
  • 1/4 cup toasted hazelnuts or almonds


  • Preheat the oven to 350 degrees.
  • Toast the nuts for 10-15 minutes on a baking sheet in the 350 degree oven.  Remove from the oven and let cool while mixing the other ingredients.
  • In a medium sized bowl, mix the hot water and coffee till the coffee granules are dissolved.  Set aside.  In a separate bowl mix together the flour, baking powder, salt and spices.  Add the eggs and sugar to the coffee mixture and mix well, then add the dry ingredients.  Mix till most of the dry ingredients are incorporated, then add the nuts and mix till fully incorporated.
  • Scoop dough out onto a parchment lined and lightly greased baking sheet.  The dough should be fairly sticky to the touch so wet your fingers and then shape the dough into one 15" log and press down to about 1" tall or slightly less as it will be larger once baked.  Place in the oven and bake for 25-30 minutes until the top of the log is firm.  Remove from the oven and turn the oven down to 325 degrees.
  • On a diagonal, slice the log after cooling for just a couple minutes into 1/2" slices and place slices on their sides on the baking sheet.  Return to the oven for 20 minutes till completely dry.  Or if you'd prefer to eat them without coffee or a hot drink(or milk :D) and don't want them to be too dry consider omitting the second baking or only baking for 5-10 minutes.  Cool cookies completely before storing in an airtight container for up to 2 weeks.