Chocolate Coffee Biscotti

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Now that we are all home day in and day out, there is more time to stress eat or drink too much coffee in an effort to stay focused on work and keep your mind off the news. My friend told me she can eat these biscotti like Bugs Bunny eats carrots- one after another, after another.

Ingredients:

1 3/4 cup all-purpose flour

1 cup sugar

1/3 cup cocoa powder

1 tbs. cinnamon powder

1 tsp. ground nutmeg

1/4 tsp. ground cloves

1 tsp. baking soda

1/2 tsp. kosher salt

1/2 cup chopped unsweetened chocolate

1/2 cup chopped semisweet chocolate (or chips)

1 1/4 cup toasted and skinned hazelnuts* (Trader Joe’s sells roasted and skinned hazelnuts, otherwise, see note below to toast your own)

1 tbs. dark roast coffee beans, coarsely chopped (optional)

3 large eggs

1 tsp. vanilla

1 tsp. almond extract

2 tsp. brewed coffee

Method of Preparation:

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Place the flour, sugar, cocoa, cinnamon, nutmeg, cloves, baking soda, and salt in a mixing bowl. Stir to combine. Add the chocolates, hazelnuts and coffee beans (if using). Stir.

Place the eggs, vanilla, almond extract, and coffee in a bowl and lightly beat. Add liquid mixture to the flour mixture. Stir until thoroughly combined. Add a few teaspoons of water if the mixture is too dry.

Transfer to a floured work surface and knead until it comes together. Divide the dough into two pieces. Place each piece of dough on parchment lined sheet pan. Shape into a 12-inch long log.

Bake loaves for 35 minutes. Set aside to cool slightly. Lower the oven to 300 F. Place the loaves on a cutting board, and using a serrated knife, cut each log into 15-20 slices, 1/2-inch thick. Place slices on a baking sheet, transfer to oven and bake until lightly toasted, about 7 minutes. Turn slices over over and bake until dry and crisp, about 5 minutes.

When cooled, store in an airtight container.

*Toasted Hazelnuts: Preheat oven to 350° F.

In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.

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