I've been making these for the holidays since 2006--they are the first cookie I discovered on my own as an adult that has become a stand-by for me on my Christmas Cookie tray. These biscotti-like cookies are requested by friends and family every year. I have been known to sneak them for breakfast when my kids are not looking.
I adapted the recipe from a mandelbrot recipe in The King Arthur Cookie Companion by adding the coffee-related flavors and removing everything but the chocolate chips. I have always used Guittard cappuccino chips, but they have been discontinued. However, King Arthur sells cappuccino chips as well. —The Spiced Life
1 1/2 teaspoons
espresso, made by dissolving 1-2 teaspoons instant espresso into 1-2 T water (user the greater amount for a stronger coffee flavor)
14 7/8 ounces
1 1/2 cups
In This Recipe
In a large bowl, beat together the first 6 ingredients at medium high speed until thick and lighter colored (because of the espresso it will not get too light), about 5 minutes.
Whisk together the flour and baking powder and then stir them into the wet ingredients.
Fold in the chips. Cover tightly and chill for at least 3 hours–I find it best to do this much the day before to really firm up the dough, and I have let it chill up to 3 days.
Place the oven racks in the upper and lower middle levels. Preheat the oven to 350 F. Line 2 baking sheetswith silicone or parchment paper.
Separate the dough into 4 equal pieces, about 13 1/2 ounces each. Working with one piece at time (wetting your hands will help with sticking), shape the dough into logs, roughly 8 by 2 inches long, and place on the baking sheet. You will place 2 logs on each cookie sheet, about 2 inches apart.
Bake the logs for 28 minutes, rotating top to bottom and front to back halfway through. They should be lightly browned. Let them cool for at least 2 hours and up to overnight, before transferring them gently to a cutting board.
Turn the oven on to 300 F. Slice the logs into 1/2-1 inch slices, and then return them to their baking sheets, spacing them 1/2-inch apart and standing them upright (you want them to toast). Return them to the oven, and bake another 25 minutes, once again rotating front to back and top to bottom halfway through. They will become quite golden brown because of the espresso. Cool on the baking sheets–they will crisp up as they cool, but will never be really hard like a fat-free biscotti, but rather more crumbly, like a butter-based biscotti.