Biscotti (or biscotto in singular) are Italian cookies which are baked twice, once by first baking in a loaf, then slicing the loaf and baking the slices. They are deliciously crunchy and are just perfect for dipping into dessert wine or coffee.
They are one of my favorite breakfast treats, sometimes I’ll even have them as dessert with wine, after a special dinner. Here is Lévana‘s easy and scrumptious recipe:
Chocolate Espresso Biscotti
Ingredients
- 3 eggs
- 1 1/4 cups sugar
- 1 cup vegetable oil
- 3 cups flour: all purpose, whole wheat pastry or spelt
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoon instant coffee powder (decaf OK) mixed with 2 tablespoons warm water
- 1/3 cup cocoa powder
Directions
- Mix the eggs, sugar and oil by hand or with a mixer, until well combined. Add all remaining dough ingredients and mix to make a smooth dough. The dough can be made up to 2 days in advance and refrigerated.
- Preheat the oven to 375 F. Divide the dough into 4 pieces. On a very lightly foured board, roll each piece into a 12 inch cylinder. Transfer each cylinder onto a cookie sheet lined with parchment paper and flatten into a log about 2 1/2 inches wide and and 1/2 inch thick. Make sure the shaped logs are at least 1 inch apart, as they will expand. Bake for 20 minutes.
- Reduce the temperature to 325 F.
- When the logs are cool enough to handle, carefully move them onto a cutting board. Cut 1/2 inch slices with a very sharp serrated knife; put the slices back on the cookie sheet, cut upside down and bake again for 20 more minutes or until golden brown and very crisp. (Take one out and let it cool and then taste it. If it’s not very crisp, return the biscotti to the oven for 2 to three minutes.)
- Store at room temperature in an airtight cookie tin.
Yield: About 4 dozen
Enjoy, gentle reader, enjoy!
CS
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