I haven’t always been a coffee drinker – but I’ve found myself needing a cup of coffee more and more lately. I think its sufficed to say that I am now a coffee drinker. Luckily biscotti goes perfectly with a hot drink of your choice.
I have a close friend that is an avid tea drinker – and she loved the last biscotti recipe that I made. So for her birthday I decided to make her a batch of biscotti to enjoy with some fun tea flavors.
You can never go wrong with chocolate – never! This recipe has a combination of white and dark chocolates. I think the next time I make this I will put in walnuts in place of the white chocolate. I think it will give them a better texture and not that overly-sweet flavor of the white chocolate.
Enjoy!
Ingredients
- 2 cups all-purpose flour, plus some extra for dusting
- 1/2 cup unsweetened cocoa powder
- 2 Tbsp. instant espresso powder
- 3/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1 tsp. salt
- 6 Tbsp. unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1 tsp. vanilla extract
- 1 cup white chocolate chips or walnuts
- 4 oz. bittersweet chocolate, coarsely chopped
Directions
1. Center a rack in the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. Sift together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly.
4. Scrape down the sides of the bowl, add the eggs and the vanilla and beat for another 2 minutes. Reduce the mixer speed to low and mix in the dry ingredients in three additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the white chocolate chips or nuts and chopped bittersweet chocolate.
5. Sprinkle some flour on a clean work surface. Dust your hands with some flour – the dough may be very sticky. Divide the dough in half. Working with one half at a time, roll the dough into 10-inch logs. Transfer logs onto the baking sheet. Flatten both logs so that they are 1/2 to 1 inch high and at least 4 inches apart.
6. Bake the logs for at least 25 minutes, or until are just slightly firm. The logs will spread and crack during baking. Remove the baking sheet from the oven, place on a wire rack and allow to cool for about 20 minutes.
7. Working with one log at a time, cut each log into slices 1/2 to 3/4 inch thick. Stand the slices up on the baking sheet. Bake the cookies again, this time for 10 minutes. Transfer to a rack to cool.
Source: Annies Eats originally from Baking: From My Home to Yours by Dorie Greenspan
