Cappuccino Biscotti

Hello friends!

Twas' a dark and stormy past few days here in Tampa. Tropical Storm Debbie was making a mess of things, and what else is a girl to do with pouring rain and high velocity winds than curl up with a good book, cup of coffee, and a nice, crisp, crunchy Biscotti.

For any of you that have noticed that I avoid said twice-baked cookie, it's because I have had less than stellar encounters with it. A cookie dough so sticky will not leave your hands combined with my colossal fear of burning cookies, the idea of baking until it is dry just somehow leaves me unimpressed.

But the house was dark, the storm clouds a permanenent fixture over my home, and I suddenly felt the need for a cookie I could dip in my coffee while reading a Victorian murder-mystery novel. Yes. I am that nerdy. British Fiction has some amazing murder-mystery novels that are perfect for being stuck inside all day. In case you're curious I recommend Lady Audley's Secret and The Woman in White. You will not be able to put them down; I promise.

Now back to cookies. Start with your dry ingredients:

and cut in the cold butter. Mix until the dough resembles coarse crumbs. Now you can do this with a pastry cutter, or two knives, but I personally prefer using a pair of clean washed fingers. Just move quickly so that the heat from your hands doesn't cause the butter to melt.

Next, add the eggs and chocolate chips and mix until the dough is just moistened. It will look a little dry still, but that's okay. Trust me in a moment it will be a sticky mess all over the counter and you will wish it was even close to that crumbly mixture you had a moment ago.

Turn it out onto a lightly floured surface and (with floured hands) knead 8 or 9 times until the dough is uniform. Shape into 2 logs and transfer to a parchment lined, or heavily greased baking pan. If you do not have parchment paper, I suggest putting another baking sheet under the one that is holding the dough, so as to ensure that the bottom doesn't bake too quickly.

Bake for 30 minutes or until the dough seems dry and solid to the touch. Do not turn off the oven; but let the dough cool for 10 minutes or until you can handle it easily without burning yourself. Slice the dough, on the diagonal, and place the cookies, cut side up, back on the cookie sheet. Bake for 7-8 minutes on one side, then flip and bake for an additional 8 minutes.

And we have Biscotti! The result was a little murky there for awhile (much like our weather of late) but I now have some delicious, crispy cookies, full of chocolate chips and a slight hint of coffee to enjoy with my books and a big comfy chair that I do not plan on leaving until I find out who killed whom in my novel.

Happy Baking!

Cappuccino Biscotti Slightly Adapted Via Crumb

2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1 tsp instant coffee
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup (1/2 stick) cold butter, sliced
1 1/2 cups chocolate chips
3 eggs, lightly beaten

egg wash (1 egg + 2 tbsp milk, lightly beaten together)

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. In a large bowl combine first 7 ingredients. Add in slices of butter and using a pastry cutter or 2 knives, cut in until mixutre resembles coarse crumbs.
3. Add in eggs and chocolate chips and mix until just moistened. Mixture will still look crumbly; that is okay.
4. Turn dough out onto lightly floured surface and knead 8 or 9 times until dough is uniform in texture. It will be very sticky; that is okay. Split dough in half and form into 2 9-inch logs
5. Transfer dough to prepared baking sheets, brush with egg wash, and bake at 350 for 30 minutes or until dough feels firm and dry.
6. Do not turn off oven; let logs cool for 10 minutes or until easy to handle.
7. Slice logs, on the diagonal, into cookies and place back on baking sheets. Bake for 8 minutes on one side, flip, then bake again for an additional 8 minutes or until dry in center. Let cool then store in airtight container.