Yes, it is Valentine’s Day. No, I do not have a recipe for heart shaped red velvet cupcakes or a decadent dark chocolate dessert for two.
Just had to get that out there.
Now that we’ve established that, we can move on to a recipe that’s a little less romantic and a little more everyday- these espresso chocolate chip biscotti. One of my first and fondest baking memories is from when I was in middle school, and I spent one lovely evening that bled into night baking biscotti with my mom in our old house. Since then, these crunchy little cookies have always held a special place in my heart.
I guess my preteen baking skills weren’t very good, however, because the one thing I seemed to recall was that making biscotti was hard. Like, you gotta bake these suckers twice hard. So despite my warm memories and nostalgic tastebuds, I tended to shy away from baking these again.
Well that was an epic mistake, because some time spent in the kitchen last night showed me that biscotti aren’t hard to make. Not at all. What was I thinking?!?!? In fact, this recipe was so easy that I ended up making two batches in one night (and I still had time left over for a Netflix binge).
Dunking one’s biscotti into a cup of coffee is a natural impulse, so creating an espresso version was a no-brainer. The result is full on coffee flavor with chocolate chips studded throughout. Please and thank you.
Best served with a cup of warm coffee and a ready-to-work jaw.
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Espresso Chocolate Chip Biscotti
adapted from Mix It Up
1 cup all purpose flour
1 tbsp ground flax
1/4 tsp baking soda
2 tablespoons instant coffee
2 egg whites
1/2 tsp vanilla extract
3 tbsp honey
1/3 cup chocolate chips
Preheat oven to 350F. Whisk together flour, flax, baking soda, coffee, and salt in a large bowl. In another bowl, mix together egg whites, vanilla, and honey. Add dry ingredients to wet and mix well until everything is very incorporated. It may take some time, or use of your hands, but eventually all the flour will become entirely mixed in. Do not add more liquid.
Fold in chocolate chips. Again, this could require some work, but it will happen. Form dough into two small logs, each one about 6 inches long. Flatten to about 1/2″ thick. Place on a parchment paper lined baking sheet and bake for 20-25 minutes, or until firm.
Don’t turn oven off. Let logs cool for 10 minutes on a drying rack. Then cut diagonally to form actual cookie shape. Bake again for 5 minutes on each side. Remove and let cool again for a couple minutes. Store your biscotti in an airtight container. They will keep for a long time as they don’t really go stale.