Coffee biscotti with chocolate chips
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 261, total fat 7 G., saturated fats 4 G., proteins 5 G., carbohydrates 44 G., fiber 2 G., cholesterol 56 mg, sodium 172 mg, sugar 21 G.
Serving size: 1 of 10 servings
Calories 261, total fat 7 G., saturated fats 4 G., proteins 5 G., carbohydrates 44 G., fiber 2 G., cholesterol 56 mg, sodium 172 mg, sugar 21 G.
These crispy Italian chocolate chip cookies are even more delicious the next day. Espresso powder added to the dough imbues the biscotti with a wonderful coffee flavor, enhanced and enriched by anise seeds and dark chocolate chips. These cookies are a wonderful complement to a cup of coffee, coffee ice cream, or a shot of sambuca, anise-infused liqueur.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 2/3 cup granulated sugar
- 1/4 cup turbinado sugar + extra for sprinkling
- 1.5 tbsp espresso powder
- 1 teaspoon of baking soda
- 0.5 tsp anise seeds, lightly crushed
- 0.5 tsp salt
- 1 cup mini dark chocolate chunks (120 g)
- 3 large eggs, lightly beaten
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Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 175°C.
- In a large bowl, combine the flour, sugar, espresso powder, baking soda, anise seeds, salt, and chocolate chips. Add the beaten eggs and stir with a wooden spoon until the dough begins to come together (it will be quite dry at first). Transfer the dough to a lightly floured work surface. Knead it, squeezing and pressing it into the surface, until it forms a ball, 15-20 times.
- Form the dough into a flat log 40 cm long and 5 cm wide. Cut the log in half crosswise. Brush the top with a little water and sprinkle the top and sides with turbinado sugar.
- Place two loaves of dough side by side on a parchment-lined baking sheet and bake until golden brown, 30-35 minutes. Then remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 160°C.
- Transfer the loaves to a cutting board and slice diagonally with a serrated knife into 1 cm thick slices. Place the cookies cut-side up on a baking sheet and bake until golden brown, about 10 minutes. Flip the cookies over and bake until golden brown on the other side, another 8-10 minutes.
- Transfer the finished cookies to a wire rack to cool. They will be slightly soft at first, but will crisp up as they cool.
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