dailydelicious: Espresso Chocolate Biscotti

This time, the taste of my cookie is very intense!

Because of both coffee and chocolate that we put (a lot of it) into the cookie, I think that both coffee and chocolate lovers will love this cookie too. 

From the method of the biscotti, that we have to bake it twice, some of you might think that it’s too complicated to make, but I can say that it’s not! Plus, when you bake the cookie twice, it will be dry, and make it very suitable for use as a gift. 

And not all biscotti is hard, it depends on the formula, if you add enough of the fat, even you bake it 2 times, your biscotti won’t become too hard or too dry. 

I put a lot of chocolate chips into my biscotti, but you can use less of it or replace it with other kinds of chocolate or nuts, it will be delicious too. 

A new year is coming, this year, there is too much bad news, and I think that we have enough of them. I hope that next year, we will get a lot of happy news!!!

Espresso Chocolate Biscotti

Makes 20-22 pieces

2 1/2 tbsp ………………… Instant coffee granules

3 tbsp ……………………… Hot water

80 g ……………………….. King Rice bran oil shortening

………………………………. Pinch of salt

1/2 tsp ……………………. Vanilla extract

100 g ……………………… Granulated sugar

50 g ……………………….. Brown sugar

1 ……………………………. Egg

300 g ……………………… All-purpose flour

1 1/2 tsp ………………….. Baking powder

250 g ………………………. Chocolate chips

Preheat an oven to 180℃ 

I use rice bran oil shortening.

Mix the instant coffee granules with the hot water.

Let it cool completely, before using.

Beat the shortening with salt and vanilla until smooth.

Add both kinds of sugar, and beat to combine.

Add the egg, and beat to combine.

Pour the coffee mixture into the bowl and beat to combine.

Sift the all-purpose flour and baking powder into the bowl.

Pour the chocolate chips into the bowl.

Fold to combine.

Remove the dough from the bowl.

Place on a baking sheet and lightly knead the dough lightly.

Cut the dough into 2 equal pieces.

Form each piece into a 25×8 cm log.

Bake in 180℃  Preheated oven for 25-30 minutes.

Let it cool for 15 minutes.

Meanwhile, reduce the temperature to 160℃  

Cut the cookie into a 2 cm thick slice.

 

Bake in 160℃  Preheated oven for 15-20 minutes.

Let it cool completely before serving.

Espresso Chocolate Biscotti

 

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