Preheat the oven to 160°C 15 minutes before baking.
In a bowl, whisk the egg, sugar, and salt together by hand for 1 minute.
Add the melted butter and the instant coffee dissolved in the water, and whisk for another 30 seconds.
Add the sifted cake flour, whole wheat flour, cocoa powder, and baking powder, and mix with a spatula until no dry flour is visible.
Add the sliced almonds, shape the dough into a rectangular log, and refrigerate for 20 minutes.
Bake in the oven preheated to 160°C for 25 minutes.
Take it out, let it cool for 10 minutes, then slice it 1cm thick.
Lower the oven to 150°C and bake the slices for 12 minutes, then flip them and bake for 10 minutes more. Let them cool completely on a cooling rack.
Tips
The freshly baked log crumbles easily when you slice it, so hold it gently pressed together and use a sharp knife.
Stored airtight, they keep at room temperature for up to 1 week, or up to 3 weeks in the freezer.
Mocha Biscotti
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (12 pieces)
- unsalted butter 50g
- egg 50g
- cake flour 130g
- whole wheat flour 40g
- cocoa powder 10g
- baking powder 2g
- sugar 70g
- salt 1g
- instant coffee 2g
- water 10g
- sliced almonds 40g
Instructions
1. Preheat the oven to 160°C 15 minutes before baking.
2. In a bowl, whisk the egg, sugar, and salt together by hand for 1 minute.
3. Add the melted butter and the instant coffee dissolved in the water, and whisk for another 30 seconds.
4. Add the sifted cake flour, whole wheat flour, cocoa powder, and baking powder, and mix with a spatula until no dry flour is visible.
5. Add the sliced almonds, shape the dough into a rectangular log, and refrigerate for 20 minutes.
6. Bake in the oven preheated to 160°C for 25 minutes.
7. Take it out, let it cool for 10 minutes, then slice it 1cm thick.
8. Lower the oven to 150°C and bake the slices for 12 minutes, then flip them and bake for 10 minutes more. Let them cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/mocha-biscotti/
Hong's Recipe