Biscotti is a great gift to give with a bag of coffee grounds or hot cocoa mix. I made this biscotti for several gifts this Christmas as well as stocking stuffers for my parents. Everyone told me how much they enjoyed these with their coffee, and my dad even said that I should sell these since they taste better than the biscotti at the local coffee shops. You could dip these or drizzle with melted chocolate or leave them plain like I did. I'm sure you could also leave the nuts out if you prefer.
Chocolate Brownie Biscotti
Ingredients:
1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup chopped pecans or walnuts
4 ounces good quality bittersweet chocolate bar, roughly chopped
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
3 eggs
Directions:
Preheat oven to 325-degrees. Line a large cookie sheet with parchment paper, and set aside.
In a large mixing bowl, combine together flour, sugar, cocoa, baking soda, baking powder, pecans, salt and chocolate bits. Set aside.
In a small mixing bowl, dissolve the instant coffee in hot water. Add vanilla extract, then whisk in the eggs until well combined.
Pour the wet ingredients into the dry ingredients, and stir with a wooden spoon until you have a loose, somewhat crumbly dough.
Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times. Shape into a 16-inch-long roll. Transfer the roll onto the prepared baking sheet, and flatten into a 1-inch thick slab.
Bake in preheated oven for 30 minutes, or until the top of the slab feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slab on a wire rack to cool for 10 minutes.
Once the slab is cool enough to handle, cut into 1/2-inch thick slices using a serrated knife. Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn cookies over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center - don't worry, they'll harden up once they cool). Transfer to a wire rack to cool completely.
Source: Isabelle
Ingredients:
1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup chopped pecans or walnuts
4 ounces good quality bittersweet chocolate bar, roughly chopped
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
3 eggs
Directions:
Preheat oven to 325-degrees. Line a large cookie sheet with parchment paper, and set aside.
In a large mixing bowl, combine together flour, sugar, cocoa, baking soda, baking powder, pecans, salt and chocolate bits. Set aside.
In a small mixing bowl, dissolve the instant coffee in hot water. Add vanilla extract, then whisk in the eggs until well combined.
Pour the wet ingredients into the dry ingredients, and stir with a wooden spoon until you have a loose, somewhat crumbly dough.
Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times. Shape into a 16-inch-long roll. Transfer the roll onto the prepared baking sheet, and flatten into a 1-inch thick slab.
Bake in preheated oven for 30 minutes, or until the top of the slab feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slab on a wire rack to cool for 10 minutes.
Once the slab is cool enough to handle, cut into 1/2-inch thick slices using a serrated knife. Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn cookies over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center - don't worry, they'll harden up once they cool). Transfer to a wire rack to cool completely.
Source: Isabelle
2 comments:
These look great! I'm a huge fan of biscotti!
Whoa.... I was lucky that Santa left some of these in my stocking! Delicious!
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