Chocolate Coffee Biscotti



Chocolate Coffee Biscotti makes great cookie gifts for the chocolate and coffee lover. If you love biscotti or know someone that does then you've got to make this recipe. If you've never had biscotti and love the flavor of coffee and chocolate together then you don't know what you've been missing.

These cookies are pretty easy to make and are great gifts for the holidays, Valentine's Day, birthday gifts or even just a spontaneous gift. Drop about 3 in an inexpensive coffee mug or wrap individually and tie off with ribbons. Or even find some inexpensive cookie tins . Choose or make a decorative gift tag and write a romantic, humourous, sweet or creative gift message . Enjoy!



Chocolate Coffee Biscotti

Ingredients

  • 2/3 Cup Hazelnuts
  • 2 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Salt
  • 1 Cup Granulated Sugar
  • 1/4 Cup Very Strong Coffee
  • 2 Tablespoons Milk
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Cup (3 oz.) Semi-Sweet Chocolate Chips

Directions

  1. Preheat oven to 325 degrees F.
  2. Spread hazelnuts on a large baking sheet and toast for about 7 minutes until golden brown. Watch carefully! Do NOT burn!
  3. Place nuts in clean kitchen towel and folder towel over the nuts, then gently rub to remove the shells. Pick out the nuts and chop coarsely.
  4. Line a cookie sheet with parchment paper.
  5. Sift dry ingredients: flour, baking powder, baking soda, cinnamon and salt into a large bowl. Stir in sugar.
  6. Beat the liquid ingredients: coffee, milk, eff and vanilla in a smal bowl until well blended.
  7. Combine the coffee mixture into the dry ingredients and mix well.
  8. Stir in the hazelnuts and chocolate chips.
  9. Turn the dough out onto a lightly floured surface and knead until smooth.
  10. Divide the dough in half and roll out two 12-inch logs and place about 3 inches apart on the cookie sheet and flatten the ends.
  11. Bake for about 25-30 minutes until firm to touch or when a tootpick is removed cleanly.
  12. Reduce the oven temperature to 300 degrees F.
  13. Transfer to a cutting board to cool for about 15 minutes.
  14. Cut on the diagonal into 1-inch slices.
  15. Spread the slices cut-side up on two cookie sheets and bake for 10-15 minutes until golden brown. Watch carefully! Do NOT burn!
  16. Transfer to cooling racks.

Shelf Life: 2 weeks in airtight containers.

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