Recipe | Mocha Chip Biscotti with Lavazza

mocha chip biscotti recipe
mocha chip biscotti recipe

I'm back with my first recipe post of the year! Woohoo! I hope you all stuffed your faces with yummy treats over the festive period, I know I did! If you're like me and you're a baking obsessive, you'll have received some new baking equipment, see What I Got For Christmas! So I decided on this recipe to try out my new bits and pieces! My boyfriend got me a gorgeous set of Hummingbird Bakery Measuring Spoons, I got a new GBBO wooden spoon and 2 new aprons! 

When Lavazza got in touch and asked if I'd like to create a coffee based recipe with their limited edition blends to celebrate their 120th anniversary, I jumped at the chance. You've probably heard me banging on about how I've recently discovered the world of ground coffees after I bought a cafitiere, so I thought this would be a great opportunity to experiment with some new flavours! You've probably seen the Lavazza products around, they did gorgeous gift sets in Boots over Christmas, they specialise in authentic Italian coffee, so I decided on using them to make an Italian recipe! I decided on Mocha Chip Biscotti! This recipe takes a bit of time and patience, but it's so worth it! The biscotti is so crunchy, full of flavour and obviously amazing with a cup of coffee! Don't forget to head over to the Lavazza website to check out their amazing recipes section! 

mocha chip biscotti recipe
mocha chip biscotti recipe

Ingredients - 

For the biscotti - 

265g plain flour (plus more for your hands)
1 Tablespoon cocoa powder
200g light or dark brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
60g unsalted butter, cold and cubed
3 large eggs
2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water, (or you can use brewed!)
1 Tablespoon vegetable oil
1 teaspoon vanilla extract
180g chocolate chips
egg wash: 1 large egg beaten with 1 Tablespoon milk

For the topping -

56g chopped nuts, I used walnuts but hazelnuts or brazil nuts would be great either
100g milk chocolate, melted

Method - 

1. Preheat oven to 180 degrees C. Line two large baking sheets with parchment paper. Set aside.

2. In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or 2 knives, cut in the butter until the mixture is crumbly. Set aside.

3. In a medium bowl, whisk the eggs, instant coffee mixture, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips.

4. Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1 more Tablespoon of flour into the dough. 

5. With floured hands, divide the dough into two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.

6. Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step.

7. Chop up the nuts and set aside. Melt the chocolate in a medium bowl in the microwave. Melt in 15 second increments, stirring vigorously with a spoon after each increment, until completely melted and smooth. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the chopped nuts. Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.

*PR Sample


  1. These look delicious. I've never made a biscotti before but I have always wanted to try!

    Jodie | Jodie Loue

  2. This looks so super yummy - biscotti is so nice, I'll have to try making my own!

    Lucy |


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