Cafe-licious Coffee & Chocolate Biscotti
Treat yourself to a delicious Cafe-licious Coffee & Chocolate Biscotti! A perfect mix of coffee, chocolate, and crunchy biscotti, it's a match made in heaven. Enjoy it with a cup of your favorite brew and you'll be in biscotti heaven!
Ah, Cafe-licious Coffee & Chocolate Biscotti. It's like your classic Italian Biscotti with a delicious twist - one that will have the entire family happily digging in.
First of all, you start by preheating your oven and preparing a baking sheet with parchment paper. Then, you mix together some flour, sugars, baking powder and salt. In a separate bowl you combine oil, egg, vanilla extract and coffee. Adding this mixture to the dry ingredients creates a crumbly dough that is still a bit dry. That's the moment when you add your dark chocolate chips that bring everything together perfectly, giving you a soft, smoother, and sweeter dough.
In the end, you form the dough into two logs, bake in the oven, then cool and slice. To finish off, melt the rest of the chocolate chips and dip one end of the biscotti onto the melted chocolate and you're done. Let the lucky ones enjoy these delicious Cafe-licious Coffee & Chocolate Biscotti that will make your kitchen smell like a heavenly coffee shop. Enjoy!
Why You’ll Love This Cafe-licious Coffee & Chocolate Biscotti Recipe
These are all the reasons I'm loving this Cafe-licious Coffee & Chocolate Biscotti recipe:
It's delicious: Everyone's favourite combination of coffee and chocolate, all in one bite! This chocolate biscotti will add a hint of sweetness and a delightful crunch to your morning cup of coffee.
It's easy to make: With a few simple steps, you can create this delicious treat at home. Just combine the dry ingredients, mix in the wet ingredients, bake, and dip in melted chocolate. So easy and so delicious!
It's vegan: You won't have to worry about any animal products in this recipe. All you need are a few simple swaps to make this vegan-friendly biscotti that everyone can enjoy.
Cafe-licious Coffee & Chocolate Biscotti
Treat yourself to a delicious Cafe-licious Coffee & Chocolate Biscotti! A perfect mix of coffee, chocolate, and crunchy biscotti, it's a match made in heaven. Enjoy it with a cup of your favorite brew and you'll be in biscotti heaven!
Ingredients
- 300g plain flour
- 100g caster sugar
- 50g light brown soft sugar
- 1½ tsp baking powder
- 80g vegetable oil
- 1 large egg
- 2 tsp vanilla extract
- 2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
- 250g dark chocolate chips
Instructions
- Step 1: Preheat the oven to 180C/160C fan/gas 4, and prepare a baking sheet by lining it with parchment paper. Take a big bowl and mix together the flour, 'sugars', baking powder, and a pinch of salt.
- Step 2: In a different bowl, combine the oil, egg, vanilla extract and coffee. Gradually add the wet 'ingredients' to the dry 'ingredients', stirring until everything is blended and resembles a dry dough. Include 100g of chocolate chips by folding them into the mixture. Knead the dough until all of the 'ingredients' are evenly mixed and the mixture is smooth - it may appear dry, however, if it is too difficult to knead, add a tablespoon of water. Split the dough in two parts, forming each one into a 25 x 8cm log, and setting them onto the prepared tray. Bake in the oven for 25-30 minutes, and then leave it to cool down on the tray for 15 minutes.
- Step 3: Preheat oven to 160C/140C fan/gas 3. Slice the biscotti logs crosswise in 1-2 cm pieces using a sharp knife. You should end up with about 16 slices. Place them back onto the tray and bake for 15-20 minutes more, flipping the tray halfway in between. Leave them to cool down a bit on the tray, then move them to a wire rack and let them cool completely. Melt the rest of the chocolate chips in the microwave, in 20-second increments until they are melted and smooth, or in a bowl set over a pan with barely boiling water. Dip one edge of the cooled biscotti in the melted chocolate and transfer them to a parchment paper. Leave them to set. Keep them in an airtight container for up to five days.
