Chocolate Chip Espresso Biscotti
Raise your hand if you are a coffee or tea drinker! I mean, most of us, lets be honest. For me, I consider myself very lucky that there is not alcohol in coffee. LOL I decided this week to explore my Italian side and make one of my favorite coffee treats. Coffee always seems a little lonely to me if it is not paired with a little “something.” So today, I am going to share with you one of Richard and I’s favorite recipes – Chocolate Chip Espresso Biscotti!
Don’t be turned off by the word espresso! Its a very faint, hardly noticeable flavor and just enhances the taste of the cookie! The best part is, these are SO easy to make and depending on how involved you want to get, they don’t take a lot of time. I chose to dip mine in milk and dark chocolate, but that is just my preference (dark chocolate is my FAV). You could easily roll these in white chocolate and add some more nuts and fruit if you wanted to! Go explore, this is an easy enough recipe that you can add what you love. Change it up and let you know your favorites! I want to try them too!
Let’s get cookin!
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1/2 teaspoons of espresso powder
- 4 tablespoons cold salted butter
- 3 large eggs, beaten
- 4 ounces miniature semisweet chocolate chips (1 cup)
- 1 cup walnuts or almonds, coarsely chopped
- 1.5 teaspoons vanilla extract
- Preheat oven to 350ºF.
- In a large bowl, mix flour, sugar, baking powder, salt, and espresso powder. With a pastry blender or 2 knives cutting the mixture in a scissor-like fashion, cut in the butter into the flour mixture until resembles fine crumbs. It will not be very lumpy, just look like a refined powder.
- Spoon 1 tablespoon beaten eggs into a cup; reserve to brush on before bakig. Add the chocolate chips, nuts, vanilla, and remaining eggs to flour mixture; stir until evenly moistened. This should take a few minutes and will seem like there is not enough liquid. Once mostly combined, with hand, knead mixture a few times in bowl until dough forms.
- On floured surface, divide dough 4 equal parts. Shape each part into a 9" by 2" log. Place logs 4 inches apart, your large cookie sheet. With a pastry brush, brush tops and sides of logs with reserved egg. Bake logs 25 minutes. Cool on cookie sheets on wire rack 10 minutes.
- While still warm, with serrated knife, cut warm log at an an angle into 1/2-inch-thick diagonal slices. Place slices upright, 1/4-inch apart, on cookie sheets. Repeat with remaining logs. Bake slices 15 minutes to allow biscotti to dry out. Cool completely on cookie sheet. (Biscotti will harden as they cool.)
- Add your flair: Chocolate, Nuts etc - make it your own and serve it up!