When it comes to desserts, there are two flavors that are truly a match made in heaven: chocolate and coffee. The chocolate’s sweetness is enhanced by the coffee’s fragrance and bitterness, making for a delightfully aromatic flavor. One of my favorite ways to pair these flavors is in Chocolate & Coffee Biscotti.
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp instant coffee grounds
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 8 tbsp butter, softened (1 stick)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 1 cup chocolate chips
- 1 cup walnuts
- 2 tbsp confectioners’ sugar
Preheat the oven to 350°F. In a large mixing bowl, mix the flour, cocoa powder, instant coffee grounds, salt, baking powder, and baking soda. Set aside.
Using an electric mixer, cream butter and sugar on a medium-high speed. Add in vanilla and the eggs one at a time and continue to beat until light and creamy. Turn the mixer down to a lower speed and slowly add the flour mixture. The ingredients will begin to form a dark brown dough. Once the dough is homogeneous, turn off the mixer and remove the bowl from the machine. Stir in the chocolate chips and walnuts.
Place a sheet of parchment paper on a baking sheet. Using your hands, form the dough into two logs that are about 2-3″ wide and 1″ high. Place the logs on the baking sheet, leaving space between them. Bake the logs in the oven for 35 minutes, or until slightly firm.
Remove the logs from the oven and allow to cool for about 5 minutes. Cut the dough diagonally into 1/2 inch slices. Place the biscotti back on the baking sheet, cut side down. Bake for another 10 minutes, or until the cookies are crisp.
Remove from the oven and allow to cool. Once completely cooled, dust powdered sugar on top and enjoy.
Keywords: Chocolate Coffee Biscotti, Biscotti, Coffee, Chocolate, Italian Cookies