Addicting is the best way to describe these biscotti, SERIOUSLY addicting. I tend to bake things and then either give them away or John eats the rest of them. Yup once baked goods are cooled and a day old I'm a bit of a snob and don't want to eat them.
Not these.
These I will happily eat days after they have been baked, I may be in love with them. Don't tell John.
The secret is the espresso power, why oh why have I never bought this stuff before? Oh right, the price tag. Well I ponied up the money and bought a bottle, whenever things called for it before I use instant espresso which normally left a bit of a bitter taste to things. Not this stuff, this stuff is heaven (I got it from William Sonoma-that place is hazardous to my wallet, oh how I love it though). That plus a handful of cappuccino chips from KAF melded perfectly with the milk chocolate chips.
LOVE.
Buzz Buzz Biscotti
recipe by steph chows
¾ cup whole wheat flour
½ cup white flour
1/3 cup splenda (or 1/3 cup white sugar)
2 Tbs brown sugar
1 tsp baking powder
1 tsp espresso powder
¼ cup unsweetened coconut chips (flakes work too)
¼ cup slivered almonds (or chop up some whole almonds)
½ cup chocolate chips
¼ cup capuchino chips
2 eggs, lightly beaten
1 tsp vanilla
drizzle of agave or honey if things are aren’t wet enough
Combined flour through chocolate chips in a large bowl. Add beaten eggs and vanilla and stir until a stiff dough forms. If you need a little more liquid drizzle 1-2 tsp of agave or honey and keep kneading. Form into a rectangle about 1 inch thick on a silicon baking mat on a cookie sheet. (Wet hands help here so the dough doesn’t stick to you). Bake in a preheated 325 oven for 25 minutes. Once the top is brown and baked through remove from oven and place on a cutting board. Slice into ½ -1inch slices and place back on baking sheet. Continue baking 10-15 minutes or until all sides have browned.
Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.
Not these.
These I will happily eat days after they have been baked, I may be in love with them. Don't tell John.
The secret is the espresso power, why oh why have I never bought this stuff before? Oh right, the price tag. Well I ponied up the money and bought a bottle, whenever things called for it before I use instant espresso which normally left a bit of a bitter taste to things. Not this stuff, this stuff is heaven (I got it from William Sonoma-that place is hazardous to my wallet, oh how I love it though). That plus a handful of cappuccino chips from KAF melded perfectly with the milk chocolate chips.
LOVE.
Buzz Buzz Biscotti
recipe by steph chows
¾ cup whole wheat flour
½ cup white flour
1/3 cup splenda (or 1/3 cup white sugar)
2 Tbs brown sugar
1 tsp baking powder
1 tsp espresso powder
¼ cup unsweetened coconut chips (flakes work too)
¼ cup slivered almonds (or chop up some whole almonds)
½ cup chocolate chips
¼ cup capuchino chips
2 eggs, lightly beaten
1 tsp vanilla
drizzle of agave or honey if things are aren’t wet enough
Combined flour through chocolate chips in a large bowl. Add beaten eggs and vanilla and stir until a stiff dough forms. If you need a little more liquid drizzle 1-2 tsp of agave or honey and keep kneading. Form into a rectangle about 1 inch thick on a silicon baking mat on a cookie sheet. (Wet hands help here so the dough doesn’t stick to you). Bake in a preheated 325 oven for 25 minutes. Once the top is brown and baked through remove from oven and place on a cutting board. Slice into ½ -1inch slices and place back on baking sheet. Continue baking 10-15 minutes or until all sides have browned.
Your email will never be displayed publicly, so don't be scared to comment! :) Oh and make sure you type in your blog link so I can click over to you! There is a spot you can type it in.
Posts
