Mocha Orange Biscotti

Mocha Orange Biscotti

By: Alana - Kleinberg, ON - 2014 Recipe Contest Submission

“Being of Italian origin, my mom who is my cooking coach has taught me how to make these cookies that we have enjoyed since I was little. They are rustic looking, but also look so dark and rich with the added cocoa and coffee. Biscotti in Italian means twice baked. These are a show stopper cookie. When I decided to add more flavorings to this cookie with your flavored coffee and a drizzle of white chocolate, they really stood out and had a great flavor. They last a long time because they have been baked again. They can be frozen and are a large recipe. Italians do everything big!”


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Autumn Spice Coffee 8 oz. Bag Ground

  • 3/4 C. sugar
  • 1/2 C. unsweetened cocoa
  • 1 tsp. pure vanilla extract
  • Pinch of salt
  • 3 Lg. eggs
  • ½ C. Door County Coffee Autumn Spice
  • ¼ C. canola oil
  • 3 C. flour
  • 2 tsp. baking powder
  • 1 C. dark chocolate covered orange peel or dark chocolate chips
  • 30 oz. white chocolate
  • 1 Tbsp. butter or shortening



  1. In a large bowl whisk together eggs, oil, vanilla, sugar, cocoa, salt and coffee until completely incorporated.
  2. Sprinkle flour and baking powder over wet mixture and stir with a spatula until almost combined.
  3. Mix in dark chocolate covered orange bits and continue stirring until no white shows.
  4. On a floured counter knead dough to adhere ingredients together thoroughly. Cut in half and roll each piece into a log approx. 2 1/2"wide - 12" long. Try to get the log as smooth as possible.
  5. Carefully lift and place on parchment lined baking sheet. Using your hands reshape the roll and press on top gently to flatten dough. Brush off any excess flour.
  6. Bake in a preheated 350 degrees oven for 30-35 minutes until firm and dry to the touch.
  7. Remove and cool for 5 min. Turn oven off.
  8. Place each log on a cutting board, and using a serrated knife cut diagonal 3/4" slices.
  9. Return them to the baking sheet right side up with a bit of space between them, and leave in the turned off oven for 30 min to dry and harden.

To make drizzle:

  1. Melt the chocolate & shortening in a microwave for 1 minute. Stir to melt. If it needs more time, place it back in and microwave for 30 second increments.
  2. Drizzle over cooled cookies.
  3. Allow to dry at room temperature.

Yields approx. 24 cookies per log