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Recipe Detail Page
Espresso Chocolate Chunk Biscotti
Holiday 2002
The fabulous mocha flavour of coffee and rich chocolate combine for a grown-up bittersweet taste. These biscotti are easy to make because there's no coffee brewing required! Simply stir finely ground dark-roast espresso coffee beans directly into the dough - or cheat and use instant coffee granules.
Makes 42 biscotti
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) unsweetened cocoa
1/4 cup (50 mL) very finely ground espresso coffee beans or 3 tbsp (45 mL) instant espresso or dark roast coffee granules
2 3/4 cups (675 mL) all-purpose flour
2 1/2 tsp (12 mL) baking powder
1/4 tsp (1 mL) salt
3 large eggs
1/2 cup (125 mL) milk
1/4 cup (50 mL) butter, melted and cooled slightly
1 tsp (5 mL) pure vanilla extract
1 cup (250 mL) semi-sweet chocolate chunks or chips
3/4 cup (175 mL) icing sugar
2 tbsp (25 mL) water
1. Preheat oven to 325°F (160°C). Line a large baking sheet with foil or parchment paper. In a large bowl, stir sugar with cocoa and ground coffee beans until no lumps of cocoa remain. (If using instant coffee granules, stir granules into the milk used later in the recipe.) Stir in flour, baking powder and salt.
2. Using an electric mixer and a medium bowl, beat eggs until fluffy and light-coloured. Gradually beat in milk, butter and vanilla. Pour into flour mixture and stir until dry mixture is almost absorbed. Stir in chocolate chunks until dough is thoroughly combined, using hands if necessary.
3. With slightly moistened hands, divide dough in half and form each half into a loaf about 14 inches (35 cm) long and 3-inches (8-cm) wide on baking sheet. Loaves should be at least 2-inches (5-cm) apart.
4. Bake 35 to 40 minutes or until small cracks are visible and loaves seem firm when touched. Slide loaves onto a large cutting board. Cut crosswise into 1/2-inch- (1-cm) thick slices. Wipe knife blade with a damp cloth if it becomes sticky. Remove from foil and stand slices upright about 1/2-inch (1-cm) apart on baking sheet.
5. Reduce oven temperature to 300°F (150°C). Bake 30 minutes or until biscotti are dry to the touch. Cool on baking sheet placed on a rack.
6. When biscotti are completely cooled, move slices together, re-forming into two logs. Combine icing sugar and water, stirring until the consistency of heavy cream. Drizzle thin lines over biscotti. Let harden before storing in an airtight container.
Makes 42 biscotti
