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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 30 |
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This pick-me-up cookie is just sweet enough to be indulgent but not too sweet to go with coffee. I serve it with Marsala Zabaglione over berries. Ingredients:
1 3/4 c all purpose flour |
1/3 c unsweetened cocoa powder |
2 tsp baking powder |
1/2 tsp salt |
1 c sugar |
6 t unsalted butter, room temperature |
3 large eggs |
1 1/2 tsp vanilla extract |
8 oz semisweet chocolate chips |
1/2 c white baking chips |
1/4 c coffee, espresso ground |
2 tsp cinnamon, ground |
1/2 c chopped hazelnuts |
Directions:
1. Line large baking sheet with double thickness of foil. Sift flour, cocoa, baking powder, cinnamon, coffee and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then vanilla. Beat in flour mixture. Stir in semisweet chips, white chips, and hazelnuts. Drop dough by heaping T onto prepared sheet in two 10- to 11- inch-long strips, spacing 3 inches apart. Using metal spatula or wet fingertips, shape strips into 11-by 2 1/2 –inch logs. Refrigerate 30 minutes.
2. Preheat oven to 350 F. Bake logs until tops are cracked and dry, about 25 minutes; cool 10 minutes.
3. Reduce oven temperature to 300 F. Using foil as aid, lift logs onto work surface. Line baking sheets with clean foil. Using a serrated knife gently cut warm logs crosswise into 3/4-inch thick slices. Arrange half of slices, cut side down, on each prepared baking sheet. Bake biscotti until just dry to touch, about 8 minutes. Turn biscotti over. Bake until top is dry to touch, about 8 minutes. Cool on sheets.
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