Ingredients
-
-
2
-
2/3
-
1
-
1/2
-
1/2
-
3
-
1
-
1
-
1
-
-
1/4
-
1/2
-
1/2
-
Directions
Mochaccino Biscotti Dunkers, Perhaps my favorite biscotti recipe; crisp chocolatey goodness with a hint of espresso, while being relatively low-fat to boot! Easily lasts for a month in an airtight container, and tastes best as a dessert or a breakfast goodie dipped in coffe For lactose-free variations, select semi sweet chocolate that is made without milk, such as ghiradelli or valrhona *TIME INCLUDES REFRIDGERATION* Taken from Chocolate Chip Cookies by Dede Wilson (all chocoholics must own this book) , I have been trying many biscotti recipes, and I finally found this one These are wonderful, very flavorful, crisp, but not too hard, and very easy to make I made an adapted go with cranberries and almonds, just as good I like chocolate the best, though Everyone else who has tried them agrees with me
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preparation. |
|
2
Done
|
Whisk Flour, Sugar, Cinnamon, Baking Powder, and Baking Soda Together in a Large Bowl. |
|
3
Done
|
Using an Electric Mixer, Beat Eggs Into Flour Mixture, One at a Time, on Low Spead Until Well Mixed, Scraping Down the Bowl Once or Twice. |
|
4
Done
|
Beat in Espresso and Vanilla. Stir in Chocolate Chips (dough Should Be Very Thick). |
|
5
Done
|
Cover With Plastic Wrap and Chill Until the Dough Is Firm Enough to Be Shaped (at Least 30 Minutes or Overnight). |
|
6
Done
|
First Baking. |
|
7
Done
|
Preheat Oven to 350f Line 2 Cookie Sheets With Parchment Paper (optional) or Cooking Spray. |
|
8
Done
|
Stir Together the Toppings (sugar, Cinnamon, and Cocoa) in a Small Bowl and Set Aside. |
|
9
Done
|
on a Lightly Floured Work Surface, Shape the Chilled Dough Into Squished Logs That Are Bout 1 1/2 Inch Wide, 12 Inches Long, and 1/2 Inch Thick. |
|
10
Done
|
Place the Logs Onto the Prepared Cookie Sheets and Dust With the Topping. |
|
11
Done
|
Bake Until They Are Dry to the Touch and Light Golden Brown Around the Edges, About 25 Minutes. Then Let Them Cool Off For at Least 2 Minutes on a Rack. |
|
12
Done
|
Second Baking. |
|
13
Done
|
Gently Remove Each Log from the Pan and Put Them on a Cutting Board. Slice the Biscotti Diagonally Very Thinly (about 1/4 Inch Thick). If the Biscotti Crumbles Too Much When You Do This, but It Back in the Over For a Few Minutes So It Will Harden Up. Also, Try to Slice Them With One Swift Motion Instead of a Sawing Action, So That the Chocolate Doesn't Get Smeared All Over the Place (presentation Is Key). |
|
14
Done
|
Place the Slices Back Onto the Cookie Sheet Cut Side Down and Back Them For Another 6 Minutes. |
|
15
Done
|
Remove Them from the Oven and Flip the Biscotti Over (i Find That Flipping Them Individually by Hand Tends to Be Quickest and Easiest). |
