Mocha Almond Biscotti

Mocha Almond Biscotti | Revamperate Mocha Almond Biscotti | RevamperateBiscotti is one of my favorite things to make lately. It’s incredibly easy and it’s a great excuse to eat cookies for breakfast. Who doesn’t love that? 

I made this chocolate peanut butter chip biscotti a couple months ago, and it’s a tough call between that and this mocha almond biscotti. So if you’re the type who likes to dip their biscotti in coffee, it’s like double the coffee! A little chocolate, coffee and almonds combine to create a great cookie. Whether eaten alone or with your cup of morning coffee, it’s a great combination. 

When I made this batch, the dough expanded a bit more than I expected, so I actually cut the biscotti in half so that it wouldn’t be so long. I recommend forming the dough into a fairly thin log so that you don’t have to cut it into smaller pieces, unless you want to of course. 

Anyway, here’s how to make it! 

Mocha Almond Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp ground coffee, dissolved in 1 tbsp water 
  • 2 cups flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sliced almonds
  • 4 oz. dark chocolate, melted

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until pale. Add each egg and the vanilla, beating well between each addition. Then add the dissolved coffee. Slowly mix in the dry ingredients in batches and then stir in the almonds with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Mocha Almond Biscotti | RevamperateEnjoy with your morning coffee or just a glass of milk, and you’re sure to enjoy! 

Salted Pretzel Almond Bark

Pretzel Almond Bark | Revamperate Pretzel Almond Bark | Revamperate Pretzel Almond Bark | RevamperateFor the days your sweet tooth needs some satisfaction but your mind keeps talking you out of it, you can still find a way to compromise. With this incredibly easy salted pretzel almond bark made with melted chocolate chips, you not only get a nice combination of sweet and salty but can snack without feeling super guilty. This sweet and salty bark makes a nice gift or just a good midnight snack.Pretzel Almond Bark | RevamperateTo make a small batch (about 10 pieces), you’ll need:

  • 1 cup chocolate chips
  • 1 handful of small pretzels
  • 1 handful of sliced almonds
  • 1/2 teaspoon of salt (optional)

First, lay out a piece of wax paper on a cookie sheet. In a small bowl, microwave the chocolate chips on defrost mode for 30 seconds, stir and repeat until the chocolate is completely melted. Pour the chocolate onto the wax paper and use the back of a spoon to spread it out until it’s about 1/4 inch thick, if not a little bit thicker.

Take a handful of pretzels and use your hands to crunch them into smaller pieces. Spread over the chocolate and gently press the pieces down. Do the same with the almond slices, pushing down slightly to press them into the chocolate. Place the salt in your hands and evenly sprinkle it around the chocolate. It adds a little extra salt if you want it. Otherwise, the pretzels also give it a saltiness.Pretzel Almond Bark | Revamperate Pretzel Almond Bark | Revamperate Pretzel Almond Bark | RevamperateLet the chocolate sit for a while, or put the sheet in the fridge to speed up the hardening of the chocolate. When it’s hard enough, use your hands to break it into pieces.

That’s all there is to it. This pretzel almond bark is pretty easy, right? Package it up for a cute holiday gift or snack on it yourself. Enjoy!

Almond Butter Cupcakes with Vanilla Buttercream

Almond Butter Cupcakes | Revamperate Almond Butter Cupcakes | RevamperateI had the worst week last week, and I’m happy to finally be getting back to normal. I started off the week with a really horrible sinus infection and ended it with an ambulance ride to the ER because I fell down the stairs at work. It’s been rough, but I’m back to baking and crafting and glad to finally be feeling better.

These almond butter cupcakes remind me a little of fall (I always feel that way about nutty things) and with a dash of cinnamon, they’re even better. Overall, I’d say this recipe is a fairly easy to make and pairs well with light and creamy vanilla buttercream frosting, but I bet they’d also be fantastic with chocolate or even almond butter frosting (yeah, you’ll see that soon too).Almond Butter Cupcakes | RevamperateNow, to get down to it, this recipe will make you 24 cupcakes and can be easily halved. You need:

  • 1/2 cup butter, softened
  • 1/2 cup almond butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 2 eggs
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

For the vanilla buttercream frosting, you’ll need:

  • 1 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Sliced almonds (for garnish, optional)

Cream together the butter, sugar and almond butter. Then add in the vanilla and eggs, beating well after each egg. In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon and add 1/3 of it to the wet mixture. Mix well and alternate between adding milk and dry ingredients until the batter is completely mixed. The batter will be kind of thick, but you can add a little more milk if you need to thin it out a little.

Separate the batter into cupcake liners and baking for 22-25 minutes until a toothpick comes out of the center cleanly. In the meantime, beat together the butter, sugar and vanilla to mix the frosting. Add more or less sugar to taste.DSC_1149 Almond Butter Cupcakes | RevamperateOnce the cupcakes have cooled, top them with buttercream and some sliced almonds. Just remember the almonds – it’ll make you feel less guilty about eating a cupcake! If you like almonds or almond butter or even peanut butter, you’ll probably really enjoy these cupcakes. They’ll keep a few days, but they’re better kept on the counter unfrosted in order to stay moist. Enjoy!