Chocolate Drizzled Espresso Biscotti

As my regular readers already know, I love to develop new recipes and in general play around in the kitchen. I’m a big fan of biscotti since I love crunchy cookie like objects and find that coffee and chocolate makes my palate hum in happiness. I quite deliberately didn’t add chocolate chips to the recipe since I wanted a smoother texture and I’ve got a gazillion ccc (chocolate chip cookies) on the blog. You get the chocolate hit so no worries. 😉 .

I was gonna hold off on posting this till the holiday of Succot but my FB friends out there were clamoring so loudly for the recipe (I took a pic and put it out there) that I felt compelled to post sooner. A note. These contain almond flour. For those who do not use almonds on Rosh Hashana, this is great for Succot. However, you can switch out the almond flour with some additional regular flour (slight difference in texture) and I give you the info in the recipe proper below.

I’m also happy to announce, that with the help of my son Yehuda, he who makes the whole web experience possible, I’m going to put out from time to time a tutorial video of some of the recipes. I’m a newbie at this so bear with me. I’m starting with this one, so hope y’all like it.

So start with gathering your ingredients

And preheat oven to 325 F/170 C. Do not up temp to 350 F, it will bake the outside without the inside being fully baked.

Place eggs and sugar in a bowl and beat together till foamy.

Add the oil to the mixture and beat till thickened somewhat.

Add the vanilla, espresso powder, salt and baking powder and then add the flour and almond flour slowly, incorporating flour by beating until a thickish dough forms but it will be loose, that’s correct.

You might be tempted to add more flour, but don’t!! It will ruin the texture of the biscotti and that’d be a shame. It’s a gloopy/gloppy dough and that’s the way it should be.

Lay a piece of parchment paper on a rimmed baking sheet and pat the dough into three separate logs like so:

Bake in preheated oven for about 30 minutes or till baked through.

If the logs grow together a bit, simply take a sharp knife and follow the log shape to separate.

Cut the logs into one inch (2.54 cm) slices while still warm, they will crumble far less this way.

Turn each slice on its side like this:

Return the biscotti to the oven and continue baking/toasting for about 12-15 minutes or till lightly browned and toasted.

Take chocolate chip and coconut oil and microwave together till melted.

Zap them at intervals and stir. (About 1-2 minutes). Don’t overdo the microwaving or you will scorch the chocolate. Stir when it looks melty but you still have bits of chocolate in the dish. Stir till chocolate mixture is glossy.

Turn biscotti right side up and using the whisk or fork you stirred chocolate with, drizzle the biscotti with abandon. Let them finish hardening up and chocolate will set as well. When completely cooled, serve to everyone’s delight.

Chocolate Drizzled Espresso Biscotti

3 eggs

1 cup (200 grams) sugar

3/4 cup (177 ml) oil

1 teaspoon baking powder

1 cup (100 grams) almond flour

3 cups (375 grams) flour (if substituting flour for almond flour (omitting almond flour) add an additional 80 grams or 2/3 cup of flour to flour amount)

1 teaspoon vanilla

1 teaspoon salt

1 rounded teaspoon espresso powder

Chocolate drizzle topping:

1/2 cup (100 grams) chocolate chips

1 teaspoon coconut oil

Directions:

Preheat the oven to 325 F/170 C.

In a mixing bowl beat together the eggs and sugar till foamy and combined. Slowly add the oil to the mixture, it will somewhat resemble mayonnaise in consistency (not exactly, so don’t worry). And the baking powder, vanilla, salt, and espresso powder and slowly add the almond flour and regular flour to the mixture, beating till a thick but fairly loose batter forms. Either using gloves or your hands oil them well and lightly oil the dough as well with oil or spray oil. Take a rimmed baking sheet, put a piece of parchment paper on it and form three logs on the baking sheet. Warning! It will be a very loose dough that sort of oozes out of your hands. That’s correct! Pat them lightly into shape. They will be very flat, don’t worry, they will rise somewhat in the oven. Bake in preheated oven for 30 minutes. Remove from oven and while still warm, and using a sharp serrated knife, cut each and every log into 1 inch (2.54 cm) wide slices and turn the slices carefully on their side and return to the oven and continue baking them for an additional approximate 12 to 15 minutes or till they are light brown and remove from oven. They will continue to harden as they cool. In a microwave bowl place the chocolate chips and coconut oil and microwave together for approximately one and a half minutes (at intervals) until melty but still bits of chocolate can be seen, stir to continue melting until glossy. Turn the biscotti right side up. Using the same fork, whisk or spoon that you stirred it together with, drizzle the chocolate over the biscotti with a generous hand. Let cool till biscotti finishes hardening up and the chocolate hardens and sets.

C