Fuel your mornings with these espresso-laced biscotti packed with crunchy walnuts, mini chips and topped with a semi-sweet and white chocolate drizzle.
Biscotti are uniquely-shaped oblong cookies that originated in Italy and were traditionally flavored with almonds.
Their name is derived from the Latin "biscoctus" which literally means twice-cooked (or baked) and refers to the method of baking the cookies in long, flat logs, slicing them and then baking the slices a second time until the cookies are crunchy and dry.
Fun fact: The singular is "biscotto", the plural is "biscotti".
Anyway, my version is the ultimate breakfast cookie flavored with espresso powder and vanilla, studded with walnuts and chocolate chips, and then drizzled with melted white and semi-sweet chocolate.
(scroll down for the printable recipe card)
Espresso Walnut Biscotti with Chocolate Drizzle
Makes about 20 cookiesPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk the flour, espresso powder, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 minutes.
Add two whole eggs, plus one yolk (reserve the white) one at a time, beating between each addition, and vanilla, scraping down the sides of the bowl as needed. Beat until well combined.
Reduce the mixer speed to low and slowly add the flour mixture to the batter, mixing until smooth and just combined. Stir in the nuts and chocolate chips.
Form the dough into two logs that measure about 10 inches by 3 inches and 1 inch high on the baking sheet. Whisk the remaining egg white with a teaspoon of water. Brush each log with the egg wash.
Bake the logs until firm and the edges and bottom are just starting to brown, about 25 minutes. Remove from the oven and reduce the oven temperature to 325 degrees.
Let the logs cool for 10 to 15 minutes, then place on a cutting board. Using a sharp or serrated knife, cut straight down - don’t “saw” the logs or the ends will break off - and slice each log on a diagonal into 1-inch slices.
Set the cookies back on the parchment, spacing them 1/2” apart and bake for 10 minutes on one side, then turn them over and bake for another 10 minutes on the other side until hard, dry and golden. Remove from the oven and cool completely on a wire rack set over a piece of parchment paper.
For the Drizzle |
While the cookies cool, make the chocolate drizzle.
Put the white chocolate pieces in a small bowl. Put the chocolate chips in a second small bowl. Heat the heavy cream in a small saucepan over low heat until bubbles start to form around the edges.
Divide the milk or cream between the two bowls of chocolate and let sit for a few minutes to melt the chocolate, then whisk until smooth. Drizzle each cookie with the chocolates. Let sit to allow the chocolate to set.
Store cookies tightly covered at room temperature for up to 2 weeks.
