Chocolate Coffee Biscotti

Ingredients

Directions

Preheat oven to 350 degrees F. Line a large, light-colored, heavy-rimmed baking sheet with parchment paper; set aside.

In a medium bowl, add flour, baking powder and salt; whisk to combine and set aside.

In a large bowl, add butter and sugar; beat with an electric mixer on medium speed until combined. Add eggs, Vanilla Extract and Coffee Extract; Beat until creamy, about 2 minutes. Reduce speed to low; add flour mixture and beat until combined. Add chocolate and beat until combined.

Dough will be slightly sticky. Divide dough in half. Using a lightly floured surface, roll dough into two 12-inch logs. Transfer logs to prepared sheet pan and press and form each log so the width of each is about 2 1/2 inches across and the height is about 3/4 inch. Sprinkle each log with 1/2 tablespoon of coarse sugar and gently press into dough.

Bake until done, about 25-30 minutes; remove from oven and carefully transfer parchment paper with biscotti to a wire rack and slightly cool. Reduce oven to 325 degrees F.

Using a serrated knife, cut logs crosswise, on the diagonal, into 1/2 inch slices. Place on parchment-lined sheet pan, cut side down. Bake until crisp, about 16-20 minutes, turning biscotti over halfway through baking time. Cool on wire rack and store in an airtight container.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

Directions

Preheat oven to 180 degrees C. Line a large, light-colored, heavy-rimmed baking sheet with parchment paper; set aside.

In a medium bowl, add flour, baking powder and salt; whisk to combine and set aside.

In a large bowl, add butter and sugar; beat with an electric mixer on medium speed until combined. Add eggs, Vanilla Extract and Coffee Extract; Beat until creamy, about 2 minutes. Reduce speed to low; add flour mixture and beat until combined. Add chocolate and beat until combined.

Dough will be slightly sticky. Divide dough in half. Using a lightly floured surface, roll dough into two 30-cm logs. Transfer logs to prepared sheet pan and press and form each log so the width of each is about 6 cm across and the height is about 2 cm. Sprinkle each log with 1/2 tablespoon of coarse sugar and gently press into dough.

Bake until done, about 25-30 minutes; remove from oven and carefully transfer parchment paper with biscotti to a wire rack and slightly cool. Reduce oven to 160 degrees C.

Using a serrated knife, cut logs crosswise, on the diagonal, into 1 cm slices. Place on parchment lined sheet pan, cut side down. Bake until crisp, about 16-20 minutes, turning biscotti over halfway through baking time. Cool on wire rack and store in an airtight container.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    50 mincook

  • Nielsen-Massey yield icon

    2 1/2dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Coffee Extract 4oz

Pure Coffee Extract

Pure Vanilla Bean Paste