Espresso Chocolate Chunk Biscotti
This Biscotti recipe combines the incredibly rich flavours of fresh ground espresso and luxurious chocolate into a most delightful dipper for your early morning coffee.
Ingredients
Dough
- 250 ml Sugar granulated
- 125 ml Cocoa powder unsweetened
- 50 ml Espresso finely ground
- 675 ml Flour all-purpose
- 12 ml Baking powder
- 1 ml Salt
- 3 Eggs large
- 125 ml Milk
- 50 ml Butter melted and slightly cooled
- 5 ml Vanilla extract
- 250 ml Chocolate chunks and chips semi sweet
Glaze
- 175 ml Icing sugar
- 25 ml Water
Instructions
Dough
- Preheat oven to 160°C
- Line large baking sheet with parchment paper
- In a large bowl, combine sugar, cocoa and espresso grounds, stirring until no more lumps remain
- Stir in flour, baking powder and salt
- In a medium sized bowl and using an electric mixer, beat the eggs until fluffy and pale yellow
- Slowly add milk, butter and vanilla while continuing to run mixer at low speed
- Add this mixture to the flour bowl and stir until well combined
- Incorporate chocolate chunks and chips quickly using your hands
- Moisten your hands slightly and scoop up half the dough
- Form dough into a roll about 30 cm long and place on one long side of the baking sheet
- Moisten hands as necessary and form the roll into a log about 33 cm long and 12 cm wide, flattening it down a bit on the process to get a nice biscotti profile
- Repeat with the other half of the dough placing it on the other side of the baking sheet leaving a gap of about 5 cm between the two
Bake
- Bake for 35 to 40 minutes to a stage where the dough develops some crack and appears firm when gently pressed on
- Remove from oven and let cool for 10 minutes
- Reduce oven temperature to 150°C
- Place loaf on a cutting board and, using a bread knife, cut crosswise into slices of about 10 to 15 mm cutting at a slight angle
- Remove parchment paper from baking sheet and carefully place slices standing up on baking sheet maintaining a gap of 5 – 10 mm
- Bake for an additional 25 – 30 minutes or until biscotti feel dry when touched on the sides
- Cool completely and move slices back together
Glaze
- Combine icing sugar and water stirring until you get a thick creamy texture*
- Drizzle the glaze over the biscotti forming several lines along the length of the loafs
- Let glaze harden overnight before storing in a tight container
Notes
* Add more sugar if the glaze is too thin. It should just barely be able to flow slowly from a spoon dipped in the glaze
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