Cappuccino Biscotti with Almonds and Chocolate….Midweek Breakfast that We All need

We all know the feeling of waking up in the middle of the week, thinking, is it Friday….and then realizing, no it’s Wednesday, which is just fine. I love Wednesdays, it’s walk to school day with my kids, day when I coach and day when my son has swimming classes. Last night I made something really nice just to make it even better morning.
Cappuccino Biscotti with Almonds and Chocolate. My first time making biscotti, very nice experience, slightly sweet with great aroma, delicious…. You just need to make fresh cappuccino or latte, they are great friends with biscotti:) and breakfast on the go is ready.
Now let me share the recipe with you.

Cappuccino Biscotti with Almonds and Chocolate

Makes 12 big biscotti


2 tablespoons espresso coffee-brewed
1 stick sweet cream butter, room temp.
1/3 cup brown sugar
1 tea spoon organic vanilla sugar
2 eggs
2 cups whole wheat flour
sea salt, few drops
1 cup chopped almonds, toasted for aroma
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
orange zest from orange

Preheat oven to 350F.
Place the butter and brown sugar in the bowl of stand mixer with paddle attachment and beat on medium speed until smooth and slightly light in color for few minutes. Add the espresso coffee and eggs, one at the time, beating well.
Add flour and salt. Turn the mixer to the lowest speed and blend slowly. Add almonds, chocolate and orange zest.
Remove bowl from mixer and form dough nicely with spatula.
Flour work surface just a little bit and work on the dough forming a log shape. Press down on the log , flattering slightly until log is nicely formed.
Place the parchment paper on the baking pan, place the log too and bake for 30 minutes.
Transfer the pan to cooling rack and let the log cool completely.
Using good knife cut the biscotti on the slight diagonal shapes.
Turn oven to 275F. Toast the cookies in the oven second time for additional 30 minutes.
Now, when biscotti are cooled down it’s time to enjoy them.
This is great recipe because they can stay up fresh in air tight container up to a week and you can always experimenting and adding different kinds of nuts or dry fruits whatever your heart desires.
With a nice cup of coffee chilled or hot, this biscotti is a true winner. Have a great rest of the week:)

Espresso Coffee



  1. You are so right! This is exactly what I need to get me through the week. I love biscotti. Thank you for sharing…and for your kind words on my blog today. I hope you are having a happy and warm night!

  2. As I sit here drinking my coffee, breakfast-less, I reflect on the wonderfulness of what it would be like to have some of that biscotti right now. And then I am snapped back to reality as I have to get back to work. Sigh.

    It looks fantastic …

  3. Thank you Rich, that is very nice comment:)
    I thought for a second to make them again and send you few to try it….:)
    Thanks again!

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