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Hi everyone! I am so thrilled to be guest posting for Christina today. She is wonderful, so I am sure all of her readers (yeah, I’m talking about you) are wonderful too! Not too long ago, Christina made some amazing waffles and shared them on my site, so I am so happy to be here to return the favor.
When Christina told me she was having a “Sweet Treats Week,” I was so excited to think up a yummy treat to contribute. I’ve only made biscotti once before, but ever since, I knew I wanted to create a version with chocolate and coffee involved. That’s how this recipe was born. The other version was great too, but really, can you beat chocolate? While these are baking, please check out my blog!
2.5 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 cup sugar
1 1/2 tsp baking powder
1/4 cup unsweetened cocoa
2 Tbsp espresso powder
2 Tbsp espresso powder
1 cup slivered almonds, toasted
1 cup semi-sweet mini chocolate chips
½ cup dark chocolate chunks
3 large eggs
2 tsp vanilla extract
3 large eggs
2 tsp vanilla extract
1. Preheat oven to 350*F.
2. In a large mixing bowl, combine flour, sugar, baking powder, cocoa powder, espresso powder, toasted almonds, chocolate chips and chocolate chunks.
3. In separate bowl (I use a small measuring cup), whisk together eggs and vanilla.
4. Combine wet and dry ingredients. This is a very dry dough, so I started with a spoon, but ended combining the ingredients with my (clean) hands.
5. Cover a cookie sheet with parchment paper.
6. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
7. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into 1/4 to 1/2 inch thick slices.
8. Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes.
2. In a large mixing bowl, combine flour, sugar, baking powder, cocoa powder, espresso powder, toasted almonds, chocolate chips and chocolate chunks.
3. In separate bowl (I use a small measuring cup), whisk together eggs and vanilla.
4. Combine wet and dry ingredients. This is a very dry dough, so I started with a spoon, but ended combining the ingredients with my (clean) hands.
5. Cover a cookie sheet with parchment paper.
6. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
7. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into 1/4 to 1/2 inch thick slices.
8. Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes.
Verdict: This was great! It was a little fragile, but tastes great. I love the combination of flavors involved. I was glad I decided to add the almonds, but if they aren’t your thing, feel free to leave them out.
Husband’s take: When I told him I was making biscotti, he said “Oh, that hard stuff?” However, I caught him eating some with his cup of coffee and he said “This is really good.”
Changes I would make: None.
Difficulty: Easy! It is a little time-consuming since you have to bake it twice, but I actually did this over the span of two days. It is very forgiving in that regard.
Thanks again Rachel! I hope you all will show her some love!
Thanks again for having me guest post, Christina! Can't wait to see what the rest of the week holds!
ReplyDeleteThis is great combination for biscotti;)
ReplyDeleteYou had me at Mocha Almond Crunch! I love biscotti, and this looks like a great version :)
ReplyDeleteLove this version and would love to dunk it in my coffee right now!
ReplyDeleteRachel, it's so nice to have found you through Christina! You girls both have beautiful, inspiring blogs with great recipes and these biscotti are no exception! Thank you for sharing this recipe. Looking forward to more from you both!
ReplyDeleteGosh I love this post! It is sweet and just perfect for my coffee cup!!
ReplyDeleteGenius! I have always wondered how you make these..I am a huge fan of the ones at Starbucks but I have never thought to actually make them myself! Love this
ReplyDeleteWhat is the meaning of 1.4 cup of sugar?
ReplyDeleteSorry, I mean 1.4 cup cocoa?
ReplyDeleteAnonymous, I'm pretty sure she meant 1/4 cup of cocoa.
ReplyDeleteOh yeah, definitely. Whoops! Would you mind fixing that for me if you get a chance, Christina?
ReplyDelete