Coffee-flavoured desserts are all the rage. Making biscotti can seem like a daunting task but it doesn’t have to be with this must-try recipe.
Here, instead of adding brewed coffee, you get more bang for the buck by baking ground coffee right into the cookies. A touch of cocoa powder and cinnamon will have you dreaming of a frothy cappuccino.
Prep time 20 min
Cook time 40 min
Makes 5 dozen
- 230 g (1 3/4 c) all-purpose flour
- 135 g (2/3 c) sugar
- 50 ml (1/4 c) cocoa powder
- 45 ml (3 tbsp) ground coffee
- 5 g (1 tsp) baking powder
- 1 g (1/4 tsp) ground cinnamon
- 1 g (1/4 tsp) salt90 g (6 tbsp) cold unsalted butter, diced
- 175 ml (3/4 c) walnuts
- 2 eggs, lightly beaten
- 5 ml (1 tsp) vanilla extract
- Preheat the oven to 180°C (350°F). Coat a baking sheet with cooking spray.
- In a medium bowl with an electric mixer, combine the flour, sugar, cocoa powder, coffee, baking powder, cinnamon and salt.
- Add the butter and mix until the mixture resembles coarse meal. Add the walnuts, eggs and vanilla and mix until a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use your palms to shape each half of the dough into a 35 x four x 2.5-centimetre (14 x 1 3/4 x one-inch) cylinder. Transfer to the baking sheet and pat the tops of each cylinder to 1.5 centimetres (3/4 inch) high.
- Bake until the logs are firm to the touch and a toothpick inserted into the dough comes out clean, 20 to 25 minutes. Transfer logs to a cutting board and let cool for 10 minutes. Using a serrated knife, cut the logs crosswise into 0.5-centimetre-thick (1/4-inch-thick) slices.
- Arrange the cookie slices in a single layer on the baking sheet. Lower the oven temperature to 150°C (300°F). Bake the cookies for 20 minutes, turning once. Transfer the cookies from the baking sheet to a wire rack and cool completely. The biscotti will crisp as they cool.