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Mocha Chocolate Almond Biscotti

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته
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Eating is a matter of faith for Muslims. The Islamic diet and practise is fundamentally about obeying and remembering God.  Islam is the only religion where the mundane like eating become acts of worship - by the remeberance of God and HIS blessings.But with the hecic schedule of many this be challenging for some.

Allah subhanahu wa ta’ala (exalted is He) says:
“So eat of the sustenance which Allah has provided for you, lawful and good; and be grateful for the favor of Allah, if it is [indeed] Him that you worship”
(Qur’an,  An-Nahl 16:114 )
I know for my family, we try to make it a priority to spend "lazy" Friday, the first day in the weekend here in Algeria. The breakfast table on thesemornings are filled with something special like pancakes, Beghrir, brioche, crossiants or plates of biscuits. We linger at the table talking, reviewing the week, planning and even remembering The Source. It is an excellent time to make dawah and rememberence of God around the table with your family. Thinking and contemplating in every item of food you eat by remembering your one true God, the Creator, the Designer, The Organiser and the Provider of all times. 

If friends or relatives shower you with gifts, it is common courtesy to thank them and show appreciation. Allah (swt) provides you with sustenance on a daily basis, so remembering Him when you eat is a thoughtful way to express gratitude.

The Prophet Mohammed ﷺ said:
 “Allah is pleased with His slave when he eats something and praises Him for it, or drinks something and praises Him for it” (Muslim). 

One of my all time favorite things to enjoy with coffee I told you all before is biscotti. It's something me and my husband both love! I previously shared a recipe for a healthier version of the Algerian style biscotti amicably known as "croki" (recipe here) so today I'm going to share a more adult version using coffee. This recipe is also healthy as it contains no butter or oil. You can easily omit the coffee flavoring making it more appropriate for the youngsters. Sometimes I add almonds in if I have them around, or even toasted hazelnuts. But if I don't them around I don't... either way just tasty! 

It's tradition here in Algeria to send food to people, especially food you like and/or prepared yourself. And biscotti is one such food that I often make large batches to send over to my in-laws, friends and neighbors. You know everyone loves getting { freefood gifts but also dipping and dunking cookies into their favorite hot beverage. So I invite you to give the gift of giving and makes these biscotti. A batch or two ... maybe even three! You, your family and gift recipients will surely love you for it!

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{ mocha chocolate almond biscotti }

studded with almonds these crunchy biscotti are made with unsweetened cocoa and coffee for that great mocha flavor. EATE SOME MAGIC IN YOUR KITCHEN WITH  

YIELD: 40 small or 20 lare biscottis 
ACTIVE PREP TIME: 8-10 mins 
COOK TIME: 20-25mins

FLOUR SIFTER, LARGE MIXING BOWL, WOODEN SPOON, baking sheet, silicone baking pad or parchment paper


  • 600g - 2 cup flour
  • 120g - ½ cup almonds, toasted 
  • 90 - 1/3 cup cocoa powder
  • ½TBS instant espresso powder like Nescafé or Medaglia D'oro
  • 2 tsp baking powder
  • ¾ tsp ground cinnamon
  • pinch of salt
  • ½ cup sugar
  • 2 eggs
  • 1 shot of espresso (about ¼ cup - 60ml)
  • 1 1/2 tsp vanilla extract

    TOAST the almonds in a baking sheet. Once toasted remove from the oven and allow to cool. 

    IN a large bowl, mix flour, almonds, cocoa, ground espresso powder, baking powder, cinnamon, and salt. In a separate bowl, combine the sugar, eggs, brewed cespresso, and vanilla. 

    ADD the sugar mixture to flour mixture and mix until well combined and a fairly dry dough forms. 
    Divide the dough in two balls.On a lightly floured surface, use the palms of your hands to shape each half of the dough into a log. 

    TRANSFER the logs to a parchment paper lined baking sheet and pat down the tops until each piece is fairly flat.

    BAKE the logs in preheated oven 160° C - 325°F until the logs are firm to the touch and a toothpick inserted in the center comes out clean, 20-25 minutes. Transfer the logs to a cutting board and let cool 10 minutes. With a serrated knife cut the logs crosswise into slices that are about the size of 2 finger's width, 40 or so  total biscottis. Arrange the cookies in a single layer on a baking sheet. 

    BAKE the biscotti again for 8-10 minutes per side, turning once. 
    Transfer to a wire rack. The biscotti will crisp as they cool.

    Keep these biscotti in an air-tight container or jar for up 3 weeks.


    If you don't have esspresso powder you can easily use instant coffee or even brewed coffee in this recipe.

     CATEGORIES:  bars and cookies, breakfast

    SOURCE:  Heni

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