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In Italy, biscotti are often served with coffee, cappuccino or lattés. Instead, try putting the coffee in the biscotti. Add instant coffee crystals to a cocoa-rich dough and cook it twice to achieve that traditional crunch. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/mocha-latt-biscotti —Healthline
- 2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup chopped pecans
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons instant coffee
- 2 teaspoons hot water
- 1 teaspoon vanilla extract
- 2 eggs
- 1 egg white
- vegetable cooking spray
- Using a whisk, stir first 7 ingredients together in a large bowl; set aside.
- In a 2-cup glass measuring cup, stir instant coffee and hot water until combined. Add vanilla, eggs and egg white and whisk to combine.
- Add liquid mixture to flour and gently stir just until combined. Place dough on a lightly floured surface and knead gently 9 or 10 times. Form dough into an 18-inch-long cylinder. Transfer to a parchment paper-lined baking sheet and gently flatten until about 1-inch thick.
- Bake at 325°F for 25 or 30 minutes, or until it starts to get golden brown. Transfer to a cooling rack and let rest for 15 minutes. Slice into 1/2-inch thick slices and place back on parchment-lined baking sheet, cut side up.
- Bake 10 minutes; flip cookies and bake an additional 10 minutes. Cool completely on wire cooling rack.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World
- This recipe was entered in the contest for Your Best Mash-Up Recipe