Thursday, February 12, 2009

Coffee Flavored Chocolate Chip Biscotti

Another biscotti recipe I made during my night of biscotti madness was this recipe, found on Joelen's Culinary Adventures. I thought that the coffee flavoring would be a nice compliment to my usually skinny vanilla latte.

While Joelen's version calls for espresso coffee, I didn't have any on hand so I made a strong cup of instant coffee instead (I used about 3 to 4 times the amount of dried coffee to make it). It worked out quite well and the biscotti has a nice coffee flavor.
Coffee Flavored Chocolate Chip Biscotti
(Source: Joelen's Culinary Adventures)
3 C All Purpose Flour
1 C Granulated Sugar
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
1/2 C plus 1 Tbsp strong Instant Coffee, cooled
1 Tbsp plus 1 tsp Milk
1 Large Egg Yolk
1 tsp Vanilla
3/4 C Semi-Sweet Chocolate Chips

Blend dry ingredients well. In small bowl whisk together espresso, milk, egg yolk, vanilla; add to dry flour mixture.

Combine until dough is formed (a very dry, thick dough.) Stir in nuts and chocolate chips if desired.

Turn dough onto lightly floured surface. Knead several times and halve it. Roll dough into two (2) logs approximately 12 inches x 2 inches diameter Transfer to non-stick baking sheet and arrange 3 inches apart to allow for spreading. Flatten logs a bit with palms.

Bake 35 minutes at 350 degrees. Score (diagonally) and cool 10 minutes. I find that a serrated bread knife works well to cut the slices. Reduce oven temperature to 300 degrees. Cut logs diagonally into 3/4 inches slices. Bake 5 minutes more on each side. Cool completely. Store in airtight container.

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1 Comment:

What's Cookin Chicago said...

Glad the coffee worked for you! Looks delicious!


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