Saturday, March 19, 2011

Coffee Biscotti with Semi Sweet Chocolate Chips Recipe

I adapted this recipe from a Pecan and Coffee Biscotti recipe by Better Homes and Gardens. I also cut the recipe in half. I like to cut recipes in half if I can because sometimes we really don't need a lot. 16-18 pieces of biscotti is plenty to keep us going for days here.

16-18 pieces

3/4 cups + 2 tablespoons all purpose flour
1/3 cup white sugar
1/4 teaspoon baking powder
pinch of salt
1/8 cup margarine
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
1 egg
1/3 cup semi sweet chocolate chips
1 teaspoon turbinado sugar (regular sugar will work too)

Preheat oven to 350F and position rack one level above middle.

Sift flour, sugar, baking powder and salt into a bowl. Add margarine and using your hands, blend it until it resembles course meal. Mix vanilla with coffee granules until dissolved. Add coffee mixture and egg to flour mixture and mix until it forms a ball. Kneed in the chocolate chips.

Form into a log and place it on a parchment lined baking sheet. Flatten the top so the log becomes about 1" thick. Round the sides slightly. Rub the turbinado sugar on top and bake for 35 minutes. The top will look a little cracked.

Remove from the oven and allow to cool for 10 minutes on the pan. Also reduce the oven temperature to 325F.

Move log to a cutting board and with a serrated knife, cut slices about 1/2" thick. Place the slices on the baking sheet so they're not touching. Bake in the 325F oven for 15 minutes or until crisp. Cool completely on wire racks before serving. Serve with coffee of course!

Tip: You could really add anything to this biscotti!

Original Recipe:

- Coffee Biscotti with Semi Sweet Chocolate Chips -

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