I realized that except Coffee Bundt Cake I don´t have any recipe with coffee on the blog so I must fix it right away. I am a big coffee lover and it must be noticeable also in my dessert. Specifically, I made Coffee Chocolate Chip Biscotti, or if you don´t have chocolate chips, you can use chopped chocolate as well. I already have one recipe for biscotti on the blog (Orange Chocolate Biscotti), but, just to be sure for those who don´t know, biscotti are Italian cookies and they got their name thanks to double baking – once as a whole oval, then, separately, as cut up cookies. For these biscotti you will only need instant coffee, not espresso (since I don´t have one either). And you even don´t need a lot of it, just two tablespoons. You will love this subtle coffee taste with chocolate and cinnamon. These biscotti are very crispy, but they are not too tough and when combined with a cup of coffee or tea, they will create a perfect “coffee” moment for you.
- 2 tbsp instant coffee
- 2 tbsp hot water
- 3 eggs
- 15 ml oil
- 1 tsp vanilla extract
- 270 g all-purpose flour
- 1 tbsp cocoa
- 200 g sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 60 g cold butter
- 200 g dark chocolate chips (or dark chocolate chopped into small pieces)
- Decoration:
- Dark chocolate
- Nuts
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Dissolve instant coffee in hot water.
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Whisk together eggs, already prepared coffee, oil and vanilla extract.
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In the next bowl, whisk together flour, cocoa, sugar, baking powder, cinnamon, salt and cold butter cut into cubes. Process ingredients, they won´t combine absolutely, but you will get something like a crumble.
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Incorporate egg mixture into flour mixture, process and create dough.
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Add chocolate chips (or chopped chocolatand process it, but not for a long time. Dough will be sticky, but it should be like that.
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Separate dough into two equal parts and put them on two baking pans covered with baking paper.
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Shape batters into ovals with the size about 20x13 cm. Using a spatula dipped in water, smooth ovals so they are completely smooth.
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Bake one baking pan on 180 degrees for 24 minutes.
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Take it out from the oven, let it cool a bit, about 10 minutes, and cut an oval into stripes about 1 cm wide.
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Put stripes on a baking pan with their wider side and bake again, for about 9 minutes.
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Take a baking pan out, turn stripes on the other wider side and bake again for 9 minutes.
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Take a baking pan out and let stripes cool.
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Repeat these steps with the second baking pan.
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Biscotti can be decorated in the following way: Dip a half of a biscotti into melted dark chocolate and before chocolate gets firm sprinkle it with chopped nuts.
Recipe adapted from Sally´s Baking Addiction
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