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Friday, June 22, 2018



SPONSORED BY  Lavazza Holiday

This recipe is featured on: Holiday desserts that pair perfectly with coffee

Chocolate, toffee, and espresso are made for one another. And this biscotti is screaming to be dipped into a good cup of coffee. Stirring the instant espresso into the chocolate while it's still warm gives it a chance to dissolve and impart the strongest flavor possible.

Portion size 36 servings
Credits: Canadian Living Magazine: December 2013

1 Basic Biscotti Dough
1 cup semisweet chocolate chips
1 cup toffee bits
1 egg whites
6 semisweet chocolate chopped
3/4 teaspoons instant espresso powder

Stir together the dough, chocolate chips and 3/4 cup of the toffee bits until combined. Divide dough in half.

On the lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.

Bake in 325 F (160 C) oven just until lightly golden and firm to the touch, about 35 minutes. Let cool on pan on a rack for 10 minutes.

Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on a baking sheet.

Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.

In a heatproof bowl over a saucepan of hot (not boiling) water, melt chocolate, stirring until smooth; whisk in espresso powder until dissolved. Let cool slightly. Dip 1 end of each biscotti in chocolate mixture, letting excess drip off. Place on parchment paper-lined baking sheet; sprinkle remaining toffee bits over chocolate. Refrigerate until chocolate is set, about 20 minutes. 

Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.

per cookie: about
Fibre1 gSodium78 mgSugars13 gProtein2 gCalories153.0Total fat8 gPotassium53 mgCholesterol21 mgSaturated fat4 gTotal carbohydrate20 g

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