Chocolate Espresso Biscotti

biscotti

Hey everyone, I’m back! Sorry for yet another hiatus – I’ve actually spent the past week getting over the stomach flu. Man, was that miserable. Anyway, I have a backlog of things I want to post for you guys, so there’s plenty more after this one!

Now then. Chocolate biscotti! My parents visited me up in San Francisco for the first time in about four years over this past Labor Day weekend. While they were here, my mom requested a batch of her very favorite chocolate biscotti. I’ve had his recipe for eight years now and used to make it regularly until I moved to the Bay Area. Every time I go home to visit my parents, my mom always wants a batch, but I never have my baking supplies with me! So luckily this time, they were in my ‘hood and I could cater to the request.

Chocolate and coffee in a cookie. There’s nothing wrong with that combination in any way. These are great and super easy to make!

Chocolate Espresso Biscotti | Adapted from Epicurious

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons of instant coffee or espresso granules
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, espresso, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and vanilla and beat until combined well. Stir in flour mixture to form a stiff dough.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

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