Foreword: I haven’t been able to run properley for over a week. I rested for a week and a half and I tried running on Saturday, and it hurt. I tried again on Sunday hoping that it may have been my imagination, and it still hurt. What the heck!? I just go over shin splints and now this random pain. I will have to self medicate with chocolate and then go and get my legs pummeled by Mr Physio Guy.
I like my morning coffee. I’m not a big coffee drinker and its generally the only coffee I will have in the day, but its part of my routine and there is something comforting and gently awakening about the warm, creamy drink that makes the day start ok. No matter how grey and dreary it is outside, not matter how late I woke up after the alarm went off, no matter what
trials joys I know the day has in store for me, no matter whether I forgot my lunch, again. Its ok. I have my warm, frothy, soothing coffee.
I like the occasional dunk in my morning coffee, and biscotti are the prefect dunkers. They absorb loads of coffee without falling apart and ending up a sludgy mess at the bottom of your coffee cup. Nobody likes coffee/biscuit sludge. They are also relatively virtuous as there is no butter in them (good for injured parties who are unable to run and therefore burn off butter), and they are also dairy-free (I left out the chocoalte chips)and as I was visiting a lactose-free friend last week, and I always like to take edible offerings when anyone is making me dinner, the biscotti were the perfect solution.
So these biscotti are a slight variation on the original recipe as I wanted them a bit more coffee-ey. It can’t be a cappuccino biscotti unless you can taste the coffee. I made cappuccino cookies a little while ago and they had instance coffee granules stirred into them, and I thought the same thing might work for these. It did. I like that they are not too sweet and that the hazelnut flavour comes through well. They do feel like they are missing a little something however. I’m open to suggestions, or I’ll just see what inspires me next time I’m compelled to make them.
Adapted from The Joy of Baking
Makes about 24 biscotti
What you will need:
3/4 cup (100 grams) hazelnuts
2 cups (260 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/3 cup espresso or strong coffee, cooled
1 large egg
1 teaspoon pure vanilla extra
1/2 cup (85 grams) chocolate chips of your choice
1 tablespoon instant coffee granules
What to do:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place hazelnuts on a baking sheet and bake for about 15 minutes or until their skins start to blister and peel. Remove from oven and wrap the hazelnuts in a clean towel and let them ‘steam’ for about five minutes. Then briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop.
In a small bowl whisk together the espresso (coffee), milk, egg and vanilla extract.
In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking soda, baking powder, salt, and spices until combined. Gradually add the espresso mixture and beat until a dough forms, adding the chopped nuts, coffee granules and chocolate chips about halfway through.
With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer the logs to a parchment paper lined baking sheet, spacing about 3 inches (7.5 cm) apart. Bake for about 35 minutes or until firm to the touch (logs will spread during baking). Remove from oven and place on a wire rack to cool for about 10 minutes.
Reduce the oven temperature to 300 degrees F (149 degrees C). On a cutting board cut the logs into 3/4 inch (2 cm) slices. Arrange the slices on the baking sheet, and bake for 5-8 minutes on each side, or until they are pale golden. Remove from oven and place on a wire rack to cool.