ESPRESSO CHOCOLATE CHIP BISCOTTI
These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 22 to 24 cookies
Number Of Ingredients 9
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.
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[email protected]These biscotti were a bit too sweet for my taste, but they were still good. I think next time I will use less sugar.
Sohail Zada
[email protected]I made these biscotti for a party and they were a hit! Everyone loved them. They were so easy to make and they tasted amazing.
Steven Kusemererwa
[email protected]These biscotti were delicious! I used dark chocolate chips and they turned out perfectly. They were crispy on the outside and chewy on the inside. I will definitely be making these again.
MD Salmen
[email protected]I made these biscotti for my friends and they loved them! They said they were the best biscotti they had ever had.
Falah Shwan
[email protected]These biscotti were a bit dry, but they were still good. I think next time I will add more butter.
Sarah Kusi
[email protected]I loved these biscotti! They were crispy and chewy, and the espresso flavor was perfect.
Sumaia Nuhu
[email protected]These biscotti were easy to make and they tasted great! I will definitely be making them again.
Sharon Baptiste
[email protected]I've made these biscotti several times now and they always turn out great. They're the perfect snack or dessert.
ROB FULLER
[email protected]These biscotti were a bit too sweet for my taste, but they were still good. I think next time I will use less sugar.
Tasha Sophix
[email protected]I made these biscotti for a party and they were a hit! Everyone loved them. They were so easy to make and they tasted amazing.
Kgosi Mathope
[email protected]These biscotti were delicious! I used chocolate chips and they turned out perfectly. They were crispy on the outside and chewy on the inside. I will definitely be making these again.