Biscotti has always been popular. With me. I found it puzzling then, that I had not bothered to dedicate even a single post to the perfect coffee companion. The situation had to be remedied.
I intend to bake a batch every few weeks in the name of recipe testing and if I’m able to hold on to them long enough to take a few pictures, I intend to blog about them too!
I was so excited with the way this batch turned out that I immediately invited a couple of friends over for a session of coffee and taste testing. Huge success!
When, after downing a couple of biscottis each, they showed no signs of slowing down I grew alarmed. I had to snatch the tray out of their hands and escort them to the door. HA! That saved the day and this blog post.
It’s super simple. Just cream butter and sugar together, add the eggs and whip until fluffy.
Add the dry ingredients and the chocolate chips and mix just until combined. Shape into a log and bake.
Cool and then slice the log.
Bake again till done. Don’t let the double baking scare you. It’s easier than it looks.
Make it but don’t invite any friends over. At least not the first time.
- Salted butter at room temperature – 6 tbsp (If using unsalted butter add 3/4 tsp salt to the dry ingredients)
- Granulated sugar – 3/4 cup
- Large eggs – 2
- Vanilla extract – 1/4 tsp
- Instant coffee powder or strong brewed coffee – 1 tsp
- All purpose flour – 1 and 1/4 cup
- Almond flour – 3/4 cup
- Cocoa powder – 1/2 cup
- Baking soda – 1 tsp
- Semi sweet chocolate chips – 3/4 cup
Yield – 20 cookies
- Preheat oven to 350 F or 175 degree Celsius
- Cream butter and sugar together with a mixer until light and fluffy
- Add the eggs in one at a time and whip well after each addition
- Mix the instant coffee powder with a teaspoon of water and add it to the sugar-butter-egg mixture along with the vanilla. Whip briefly to combine
- In a separate bowl add the all purpose flour, almond flour, cocoa powder and baking soda and combine with a fork or whisk
- Add the flour mixture to the wet ingredients in three batches mixing well after each addition
- Fold in the chocolate chips using a spatula
- Line a cookie tray with parchment paper or foil or a silpat mat. Dump the dough onto the tray and shape it into a log approximately 12×4 inches
- Bake in a preheated oven for 30 minutes. The log will develop cracks on top and should be firm to the touch
- Cool the log on a rack for 5 to 10 minutes
- Carefully slice the log at an angle into 1/2 to 3/4 inch thick slices. You’ll get approximately 20 slices. It is okay if the insides are still a little soft
- Transfer the slices back to the cookie sheet carefully. Place them cut side down in rows and bake in the oven for 5 to 6 minutes. Turn the slices over and bake again for another 5 minutes until the slices are firm
- Transfer them onto a cooling rack to cool completely before storing them in an airtight container
Recipe adapted from the chocolate biscotti recipe at Chocolate Chocolate and More