Issue 397: Coffee Break Biscotti

Estee Kafra

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

Wednesday, June 27, 2018

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.