Chocolate Spiced Biscotti
Biscotti is meant to be very crisp, and dunked in coffee to soften it. Let me just tell you, it’s some pretty amazing goodness! These dunking cookies are are ultra-satisfying with a cup of coffee or a glass of milk or Chai Latte (my personal favorite)  Have to admit that I am addicted to Starbucks Chocolate spiced biscotti. Choocolate spiced biscotti are cooked by making  2 types of dough, chocolate and vanilla and then wrapping the vanilla dough over the chocolate like a blanket and then baking it twice.The chocolate portion of the cookie has a real kick to it, thanks to a generous dose of cayenne pepper.  The vanilla dough is a sweeter contrast to the spicy chocolate dough. It is simply flavored with vanilla extract. Don’t worry about your waistline. There’s not enough butter to worry about. Also you can substitute butter with olive oil if you want. I was just throwing it out there in case you are a purist. The key to this chocolate biscotti recipe is – the quality of your cocoa! Seriously. The cocoa is your main flavoring. Pick up a fresh box of cocoa powder to get the rich chocolate flavor. Chocolate spiced biscotti last for 2 weeks in an air tight container. Try this recipe and let me know how you liked it.
- For Vanilla Biscotti Dough
- 1¾ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup butter, room temperature
- ¾ cup sugar
- 1 large egg (substitute with 1 cup tofu)
- 1 egg white
- 1 tsp vanilla extract
- For Spiced Chocolate Biscotti Dough
- 1⅔ cup all purpose flour
- ¼ cup cocoa powder
- 1 tsp ground cinnamon
- ½ tsp ground cayenne pepper
- 1 tsp instant coffee or espresso powder
- ⅛ tsp salt
- ¼ cup butter, room temperature
- ¾ cup sugar
- 1 large egg
- 1 egg white
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ½ cup chocolate chips or chocolate chunks
- Make the Vanilla Dough:
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together butter and sugar until light. Beat in egg and egg white, followed by the vanilla extract.
- With the mixer on a slow speed, gradually incorporate the flour mixture, stirring just until no streaks of dry ingredients remain. Set aside.
- Make the Chocolate Dough:
- In a medium bowl, sift together flour, cocoa powder, baking powder, cinnamon, cayenne pepper, instant coffee/espresso and salt.
- In a large bowl, cream together butter and sugar until light. Beat in egg and egg white, followed by the vanilla and almond extracts.
- With the mixer on a slow speed, gradually incorporate the flour mixture, stirring just until no streaks of dry ingredients remain.
- Assembly and Baking
- Divide the chocolate dough in half. Dollop the dough onto the baking sheet in two rough logs.
- With lightly floured hands, shape each into a log about 1-in high and 8-10-in long (log should be quite narrow) on the prepared baking sheet. Leave 4-5 inches between logs to allow for spread (or use two baking sheets).
- Divide the vanilla dough in half. With lightly floured hands,
- shape each half of the dough into a rectangular blanket about 1-cm thick
- and drape it over the chocolate log. Cut off excess and use to patch holes in the dough. Chocolate log should be completely covered.
- Bake logs for 25-30 minutes, until golden. Cookies will spring back when lightly pressed in the center.
- Allow dough log to cool on a wire rack for 20-30 minutes,
- then slice into cookies ½ – inch thick using a sharp chefs knife or serrated knife. Arrange upright on baking sheet.
- Lower oven temperature to 350 F. Bake cookies a second time for 20-25 minutes, until they are lightly browned on the sides and slightly crisp. Top and bottom of the biscotti should be relatively dark.
- Allow to cool completely on a wire rack before storing in an airtight container.
- Makes about 24-36, depending on thickness.
