Crunchy mocha Biscotti speckled with chocolate chips, flavored with a robust kick of coffee and sweetened with brown sugar. Perfect for breakfast, dessert, or a snack on the go.
- The addition of a small amount of butter, although not traditional, produces a richer, more cookie-like texture.
- Refrigerate the biscotti dough for 30 minutes before baking the first time. This helps a lot as the dough can be sticky and hard to form
The resulting cookie is buttery, rich, and crunchy without breaking your teeth or tasting like flavorless cardboard. When coffee and chocolate flavors are combined in a recipe, they make each other bolder and richer.
Note about this year’s Christmas Baking Series: I will not be numbering this year’s series by days. As much as I would love to give you 12 recipes as per usual, I’m afraid that being back in a full time job, that will be a bit hard to make. I will attempt to give you all the recipes I’ve planned, but don’t hate me if they don’t add up to 12!
Makes 24 cookies
- 300 grams all purpose flour
- 1 Tablespoon cocoa powder
- 200 grams packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 60 grams unsalted butter, cold and cubed
- 2 large eggs
- 2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water
- 1 Tablespoon canola or vegetable oil
- 1 teaspoon vanilla extract
- 180 grams mini chocolate chips
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- Preheat oven to 175C degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or your fingers, cut in the butter until the mixture is crumbly (feel free to use a food processor if that’s easier). Set aside.
- In a medium bowl, whisk the eggs, instant coffee mixture, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips.
- Turn dough out onto a lightly floured surface, and with (liberally) floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead 1 more Tablespoon of flour into the dough.
- With floured hands, divide the dough into two and place the halves on a baking sheet. Shape each half into 20 cm long roll, patting down until each is about 1 cm thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
- Once the slabs are cool enough to handle, cut each into 1 cm thick slices. Set slices cut sides upright on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely. As the biscotti cools, it becomes crunchy.
- Store leftover biscotti in an airtight container for up to 2 weeks. Biscotti may be frozen up to 3 months.
Bon Appetit 🙂