Chocolate Chip and Coffee Biscotti

Chocolate Chip and Coffee Biscotti

If you have any coffee lovers in your circle, this chocolate chip and coffee biscotti is a great go-to cookie for just about any activity.  Whether sitting on the patio or by the fireside with a good book and a hot drink, you will enjoy this crunchy, semi-sweet biscotti.

Recipe adapted from the Dirty Gourmet.

Servings:  Makes about 20 -24 cookies

Ingredients:

  • 2- 3/4 cup King Arthur’s all-purpose flour
  • 1 cup granulated sugar
  • 2 tsps. baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsps. finely ground dark roast coffee
  • 1 cup mini chocolate chips
  • 2 tbsps. unsalted butter 
  • 2 tsps. vanilla extract
  • 3 large eggs
Dark Roast Coffee Grounds
Chocolate Chips
Instructions:
  1. Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper, or a silicon mat, or coat with baking spray.
  2. Combine flour, sugar, baking powder, cinnamon, salt, ground coffee, and chocolate chips in a mixing bowl.
  3. In a separate large bowl, combine oil, vanilla, and eggs.
  4. Add dry ingredients to wet ingredients and stir until well blended.  The dough will be quite dry.  With your hands, knead the dough just until it comes together.   
  5. Divide the dough in half and shape each portion into a log, about 8 inches long, flattening the log to about 1 inch thick.  Place the logs several inches apart on the prepared baking sheet.
  6. Bake for 35 minutes. Reduce the oven temperature to 325 degrees F.  Remove the logs from the baking sheet and cool for about 5 minutes.  Brush the logs lightly with water and let them cool for another 5 minutes.
  7. On a cutting board, with a serrated knife, cut the biscotti into 3/4-inch slices.  Arrange the slices, cut-side down on the baking sheet, and bake for 10 minutes.  Turn the slices over, and bake for another 10 minutes.  Remove from the oven and let cool. The biscotti will be slightly soft until they cool completely.
Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Aromatic Ginger and Spice Hermit Cookies

Aromatic Ginger and Spice Hermit Cookies

These hermit cookies smell like a sweet childhood memory. While baking, the cookies infuse your home with spicy ginger aromas. Wrap a few in parchment paper along with the recipe on an index card and tie it closed with a twine bow and give them as a gift. Hermit cookies are perfect to take along on winter hikes with a thermos of hot chocolate to keep warm and nourished while out on the trail.

Original recipe from Cooks Illustrated Holiday Baking Magazine 2012

Servings: Makes about 18 cookies

Ingredients:

  • 1 cup raisins
  • 2 tbsps finely chopped crystallized ginger
  • 8 tbsps unsalted butter
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 2 cups King Arthur’s all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup packed dark brown sugar *see note
  • 1/2 cup molasses
  • 2 large eggs

Glaze

Ingredients:

 

  • 3/4 cup confectioners’ sugar
  • 1-1/2 tbsps orange juice
Raisins
Orange Peel
Instructions:
  1. Adjust oven racks to upper-middle and lower-middle positions and heat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.
  2. Process raisins and ginger in a food processor until the mixture sticks together and only small pieces remain, about 10 seconds.  Transfer the mixture to a large bowl.
  3. Heat butter in a small saucepan over medium-low heat, swirling pan occasionally, until nutty brown in color, about 10 minutes.  Stir in cinnamon and allspice and cook until fragrant, about 15 seconds.  Stir butter mixture into raisin mixture until well combined; let cool to room temperature.
  4. Combine flour, baking soda, and salt in a bowl.  Stir in brown sugar, molasses, and eggs into a cooled butter-raisin mixture until incorporated.  Fold in flour mixture (dough will be very sticky) and refrigerate, covered, until firm, at least 1-1/2 hours or up to 24 hours.
  5. Divide dough into quarters.  Transfer 1 piece of dough to a lightly floured surface and roll it into a 10-inch log.  Transfer to a prepared baking sheet and use a ruler to neatly square off sides.  (Each sheet will contain 2 logs.) Repeat with the remaining dough.
  6. Bake until only shallow indentation remains on edges when touched (center will appear slightly soft), 15 -20 minutes, switching and rotating baking sheets halfway through baking.  Let cook on baking sheets for 5 minutes, then transfer parchment to wire racks and let cool completely.
  7. Drizzle the baked hermits with glaze.

Glaze:

  1. Whisk orange juice and confectioners’ sugar in a small bowl until smooth.  Drizzle glaze onto cooled logs and let sit until glaze hardens about 15 minutes.  Cut logs into 2-inch bars.  Serve.  (Cookies can be stored in an airtight container at room temperature for up to 5 days.)

* Note: If you find yourself short of dark brown sugar, simply take one cup of white sugar and add 1-2 tablespoons of molasses.  For flavor preference, less molasses added will produce a lighter flavor whereas more molasses added will have a stronger taste.  Whisk together till all the white sugar is completely covered with molasses.  If you have dark brown sugar left over, put it in a container with a tight-fitting lid to help keep it soft.

Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Oatmeal, Raisin, and Walnut Cookies

Oatmeal, Raisin, and Walnut Cookies

These oatmeal cookies are perfect for the holidays. The orange peel enhances the cookie with a wonderful citrus flavor that is not overpowering. It’s a great cookie to pack in a stacker container and take along on a hike, bike ride, or trip to the ski resort.   

Servings: Makes about 42 cookies

Ingredients:

  • 2 cups rolled oats
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 2 tsps. finely shredded orange peel
  • 1 cup King Arthur’s all-purpose flour
  • 1 cup chopped nuts
  • 3/4 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 tsp ground cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups raisins

Powdered Sugar Icing:

  • 1 cup powdered sugar
  • 1/4 tsp vanilla
  • 1 tsp orange juice
  • 2 – 4 tsp milk
Oats
Orange Peel
Instructions:
  1. To make the oat flour, place 1/2 cup of rolled oats in a blender.  Blend till oats are reduced to a powder. Place in a bowl and repeat with the remaining oats, 1/2 cup at a time.  Once complete, you should have 1-1/2 cups of oat flour.
  2. Beat butter with an electric mixer.  Add granulated sugar, brown sugar, baking soda, cinnamon, and nutmeg.  Beat for about 3 minutes.
  3. Add eggs, orange peel, and vanilla to the butter mixture and beat until combined.
  4. Beat in oat flour and as much of the all-purpose flour as possible, occasionally scraping the sides and bottom of the bowl.  With a wooden spoon, mix in the remaining all-purpose flour, raisins, and walnuts.
  5. Using a tablespoon for measuring, drop dough onto a parchment-lined cookie sheet two inches apart.
  6. Bake in a 375-degree F oven for 9 – 11 minutes or until edges are brown.
  7. Cool on a cookie sheet for 5 minutes before removing to a wire rack.
  8. Drizzle with Powdered Sugar Icing.

Powdered Sugar Icing:

  1. Mix all of the ingredients together to make a drizzling consistency. Use a small whisk to drizzle cookies.
Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Share This