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Issue 397: Coffee Break Biscotti

Estee Kafra

Coffee and biscotti — snack time’s ultimate shidduch. I love happy endings

Wednesday, June 27, 2018

 Mishpacha-Recipe

Food Preparation by Brynie Greisman; Prop Styling by Amit Farber; Photography by Daniel Lailah

When four o’clock hits, it’s coffee time. Kids coming home from school requires a small dose of fortification. Biscotti is my treat of choice any day, anytime. I decided to see what coffee biscotti would do for midafternoon snack…. It was a great success!

Ingredients


Yields 24 cookies
  • ½ cup cold butter or margarine (Please try it with butter!)
  • 1¼ cups sugar
  • 2½ cups flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 2 Tbsp milk or soy milk
  • 2 Tbsp freeze-dried coffee granules
  • ¾ cup mini chocolate chips

Glaze
  • 1 cup confectioners’ sugar
  • 2 Tbsp cocoa powder
  • 2 tsp coffee granules, dissolved in 2 Tbsp boiling water


Preparation

Preheat oven to 350°F (180°C). Cream butter and sugar until combined. Lower mixer speed and add remaining ingredients slowly, in the order they appear, just until a dough forms. Turn off mixer. 

Divide dough in half. Form 2 logs and place them on a lined baking sheet. Bake for ½ an hour. Allow to cool for about 15 minutes, then slice with a sharp knife into rectangular pieces, on a slight angle. 

Lower oven temperature to 325°F (170°C). Place cookies on their side and bake for another 7 minutes, then turn them over and bake for another 5–7 minutes, until toasted through. Cookies will harden more as they cool. 

Glaze 

Mix all ingredients together in a bowl. Keep mixing every so often to prevent the mixture from hardening. Drizzle over biscotti.

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