Author Notes
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
Ingredients
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2 cups
all-purpose flour
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1 cup
sugar
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1/3 cup
chopped pecans
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1/4 cup
unsweetened cocoa
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/4 teaspoon
salt
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2 teaspoons
instant coffee
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2 teaspoons
hot water
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1 teaspoon
vanilla extract
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2
eggs
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1
egg white
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vegetable cooking spray
Directions
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Using a whisk, stir first 7 ingredients together in a large bowl; set aside.
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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.
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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.
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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.
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Bake 10 minutes; flip cookies and bake an additional 10 minutes. Cool completely on wire cooling rack.
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