Biscotti are typically on the drier side. They’re made that way intentionally, just to give you an excuse to dunk them in your morning latte. We went one step further and put the coffee right inside the cookies. They’re so nice we baked them twice and gave them the tuxedo treatment with a generous dip in melted white chocolate. But for chocoholics out there you could dip them in melted milk or dark chocolate instead. Either way we still think it’s a good idea to dunk them in your coffee (or, come to think of it, your hot chocolate).
2 cups all-purpose flour
½ cup unsweetened cocoa, plus more for work surface
2 tablespoons instant coffee or espresso powder
1 teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
3 tablespoons unsalted butter, melted and cooled to room temperature
¾ cup granulated sugar
2 large eggs
2 large egg yolks
½ teaspoon vanilla extract
1 cup bittersweet chocolate chunks
4 ounces white chocolate, finely chopped
1½ teaspoon canola oil
How to Make It
Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Sift together flour, cocoa, instant coffee, baking powder, salt, and baking soda; set aside.
Beat sugar, eggs, and egg yolks in a large bowl with an electric mixer fitted with whisk attachment on medium-high speed until pale yellow and thick, about 5 minutes; beat in vanilla. With mixer on medium-low, gradually add butter to egg mixture, beating until well incorporated, about 2 minutes. With mixer on low, add flour mixture and beat until just combined. Add chocolate and beat to combine.
Lightly dust a work surface with cocoa powder. Divide dough in half and roll each piece of dough into a 9 x 1 1/2-inch log. Place 2 logs on each prepared baking sheet and press gently to flatten slightly.
Bake until tops begin to crack and logs are slightly firm to the touch, 18 to 20 minutes. Remove from oven and let cool on sheets about 10 minutes. Cut each log diagonally into 18 slices. Arrange slices, cut sides down, on baking sheets. Return to oven and bake, flipping cookies and rotating sheets halfway through, until dry, 18 to 20 minutes. Transfer cookies to a wire rack, and cool completely, about 20 minutes.
Place white chocolate and canola oil in a medium-sized microwave-safe bowl; microwave on HIGH, stirring every 20 seconds, until melted and smooth, about 1 minute. Dip one end of each biscotti in white chocolate, letting excess drip back into bowl; transfer to a parchment-lined sheet and set aside until dry and set, about 15 minutes.
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