Vanilla Mocha Biscotti
Serves: 20
Source: savoryexperiments.com
Ingredients:
4 tablespoons vanilla coffee , cooled
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 ounce dark chocolate , melted for drizzling
Instructions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with hand mixer, cream together butter and sugar until well combined.
Add coffee, vanilla and eggs, beating until smooth.
Sift together flour, baking powder and salt. Gradually add flour to wet batter until fully combine. Do not over mix. Dough will be similar to sugar cookie dough.
Divide dough evenly and shape each into an 3×8 inch rectangle. Transfer both to baking sheet.
Bake 30 minutes, remove and allow to cool for 15-20 minutes. Keep oven on at 350 degrees.
Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.
Bake 15 minutes, turning once, until crisp and edges are light brown.
Remove and allow to cool fully.
Drizzle dark chocolate over biscotti. Store in an airtight container at room temperature for up to 2 weeks.
If you tried this recipe, come back and let us know how it was!
_._,_._,_
Serves: 20
Source: savoryexperiments.com
Ingredients:
4 tablespoons vanilla coffee , cooled
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 ounce dark chocolate , melted for drizzling
Instructions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with hand mixer, cream together butter and sugar until well combined.
Add coffee, vanilla and eggs, beating until smooth.
Sift together flour, baking powder and salt. Gradually add flour to wet batter until fully combine. Do not over mix. Dough will be similar to sugar cookie dough.
Divide dough evenly and shape each into an 3×8 inch rectangle. Transfer both to baking sheet.
Bake 30 minutes, remove and allow to cool for 15-20 minutes. Keep oven on at 350 degrees.
Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.
Bake 15 minutes, turning once, until crisp and edges are light brown.
Remove and allow to cool fully.
Drizzle dark chocolate over biscotti. Store in an airtight container at room temperature for up to 2 weeks.
If you tried this recipe, come back and let us know how it was!
_._,_._,_
