Biscotti Coffee Recipes

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

COFFEE SHOP STYLE EASY CAKE MIX BISCOTTI

Steps:

• Preheat the oven to 350F degrees.
• Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour.
• Make a well in the centre and add the eggs, margarine and vanilla extract.
• With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough!
• On a lightly floured board, divide dough into two halves.
• Roll each half into a log about 1" in diameter.
• Roll each log gently to the edge of the board and then continue rolling it onto a lightly sprayed 11" x 15" baking sheet.
• Flatten the top of each cookie log until it is about 3" wide.
• Bake for 20 minutes.
• Remove baking sheet from the oven and let stand for 10 minutes.
• Reduce oven temperature to 325 and do not turn off.
• Gently slide one cookie log onto the board that you rolled out the dough on.
• Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices.
• Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes.
• Remove cookies to cooling rack to cool completely.
• Store cooled cookies in an airtight container or freeze.
• Variations include:.
• PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
• APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract.
• CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract.
• ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
• GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
• CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.
• LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

COFFEE CASHEW BISCOTTI

Steps:

• Preheat oven 350F. Pulse flour, 2/3 cup sugar, espresso powder, baking powder, and salt in a food processor. Add butter and pulse until mixture is sandy. Transfer to a large bowl.
• Whisk eggs, water, and vanilla in a small bowl; stir into flour mixture until a crumbly dough forms. Press together and knead to a moist, uniform dough. Knead in cashews.
• Line a baking sheet with parchment paper. Divide dough in half and place on prepared baking sheet. Shape dough into two 11 by 2-inch logs, keeping 3 inches between logs. Brush each log with egg white and sprinkle 2 teaspoons sugar over top and sides of each. Bake for 30 minutes.
• Cool biscotti for 5 minutes on baking sheet. Transfer logs to a cutting board and, cut 1/2-inch thick slices using a sharp serrated knife. Lay on baking sheet and bake, turning halfway through, for 25 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
• Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
• Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
• Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
• Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.