I feel like biscotti is the cookie that everyone loves to hate. I remember at summer camp one year there was a lengthy debate about whether chocolate chip cookies or biscotti were better with tea/coffee. Pretty much all of my friends agreed that they'd prefer a chocolate chip cookie over biscotti when eaten by itself, but when you add a warm drink and biscotti's superior dipability into the mix, we were pretty much split evenly. However, the biscotti we were eating was far from the best, as it was from a bucket that someone's mom got at Costco. What made the argument even more unfair was that the cookies we were comparing them to were fresh and homemade. Being one of the few people who had actually had homemade biscotti before, I was wholeheartedly on the side of biscotti being better when paired with a hot drink. My sister and I were actually one of the only ones who liked biscotti by itself because we were some of the only ones who had had it fresh!
In one of my Christmas cookie posts I had mentioned how my husband LOVES a simple chocolate chip cookie, but even his allegiances are questioned when it comes to fresh, homemade, biscotti. Especially doubler chocolate espresso biscotti. If you are like many people and are a biscotti hater, I urge you to try this recipe. If my husband is willing to go out of his comfort zone for this you can too!!
I start my chocolate espresso biscotti by beating together softened butter and sugar. I then added my eggs, vanilla, and salt. When that was mixed well, I added flour, cocoa powder, instant espresso, and baking powder. I mixed that until there were no more dry streaks. I then dumped it out onto my work surface and kneaded in my semi-sweet chocolate chips and finely ground espresso beans. You can use your mixer to mix these in. I didn't because my stand mixer tends to break apart my chocolate chips more than I like, but whether you mix by machine or hand is up to you, as long as you don't over mix.
When my mixins were combined into my dough I shaped it into two logs. My biscotti doesn't spread very much so I was careful not to make my logs too tall because I wanted to make sure the middles cooked thoroughly. I placed my logs a few inches apart on a parchment lined baking sheet and I baked them at 300 degrees F for 32 minutes. You can adjust this number slightly based on the size of your logs and how efficient your oven is but I don't reccommend baking for more than 35 minutes.
Once my logs were sliced, I returned them to my baking sheet and baked them in my oven at 300 degrees F for another 30 minutes. If your slices are a little on the thin side, feel free to reduce the time as needed.
These slices of the oven come out piping hot and delicious! My husband and I usually have trouble letting them cool all the way before we dig in! However, if they make it long enough, your finished biscotti can last up to 3 weeks at room temperature in an airtight container. Due to the drier nature of these cookies you don't really have to worry about them getting stale so as long as moisture doesn't get trapped in your container, I'm sure they could keep longer. This flavor of biscotti turns out amazing every time! The espresso and chocolate work amazingly together making a sweet and rick cookie that isn't overpowering. It is the Saturday morning coffee staple in our house and I hope it becomes one in yours too!
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| I forgot to take a picture of the finished ones but here's a picture of when I served it at a tea party. |
How did this recipe work for you? Is there another flavor of biscotti you would like to see? Leave me a comment!
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