My grandmother (fathers’ mother) celebrated a birthday this past Saturday so I baked up a special treat to send to her. When it comes to care packages, biscotti often come to mind because they are regularly crowd pleasers and both ship and keep well.
Biscotti are often served here in the states with coffee, but instead I put the coffee in the biscotti. These cookies taste like a rich hazelnut mocha with pleasant hits of chocolate and coffee and the nuttiness of hazelnuts. I use King Arthur Flour brand cappuccino chips in this recipe (purchased at their store while on my Vermont vacation), but if you cannot find them, feel free to add an additional 1/2 cup of chocolate chips. I’ve also used chocolate extract in this recipe to up the chocolate flavor. It’s purely optional, but I find it rounds out the flavor of cocoa power in baked goods. (I also happen to have a HUGE 18 oz. bottle so I tend to use it a lot.)
Adapted from Gourmet’s recipe for Double Chocolate Walnut Biscotti
Yields approximately 30 biscotti
-1 1/2 cups all purpose flour
-1/2 cup whole wheat pastry flour
-1/2 cup unsweetened cocoa powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon instant coffee powder
-3/4 stick (6 tablespoons) unsalted butter, softened
-1 cup granulated sugar
-2 large eggs
-1 teaspoon chocolate extract (optional)
-1 cup toasted hazelnuts, chopped (If you’ve never toasted hazelnuts before, try this method. It works like a charm.)
-1/2 cup cappuccino chips
-1/4 dark chocolate chips
Preheat oven to 350 degrees F and grease a large baking sheet.
In a bowl whisk together the flour, cocoa powder, baking soda, salt, and instant coffee powder until well combined. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and chocolate extract and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. (This is merely a guideline. Sometimes I make my logs skinnier or wider depending on if I want large or mini biscotti.) Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.