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
- 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
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, or a silicon mat, or coat with baking spray.
- Combine flour, sugar, baking powder, cinnamon, salt, ground coffee, and chocolate chips in a mixing bowl.
- In a separate large bowl, combine oil, vanilla, and eggs.
- 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.
- 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.
- 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.
- 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.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer