Coffee Biscotti: A Sweet, Energizing Treat
These Coffee Biscotti are the perfect balance of flavor and texture, combining the rich bitterness of coffee with the smoothness of chocolate and a dusting of powdered sugar for a touch of sweetness. Ideal for pairing with a cup of espresso or a morning latte, these biscotti are a great way to indulge in something delightful while enjoying your favorite coffee.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 110g |
| Ground Coffee | 20g |
| Granulated Sugar | 125g |
| All-Purpose Flour | 100g |
| Potato Starch | 30g |
| Baking Powder | 8g |
| Espresso Coffee | 40g |
| Heavy Cream | 200g |
| Dark Chocolate | 200g |
| Powdered Sugar | To taste |
Preparation Steps
Step 1: Preparing the Biscotti Dough
- In a large bowl, whisk together the whole eggs and granulated sugar using an electric mixer until well combined and slightly fluffy.
- Sift together the all-purpose flour, potato starch, and baking powder using a fine mesh strainer, and gradually add to the egg mixture. Mix on low speed with the electric mixer until a smooth, creamy dough forms.
- Stir in the ground coffee and 40g of brewed espresso coffee into the dough, ensuring an even distribution of flavor.
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2: Shaping the Biscotti
- Transfer the dough into a pastry bag fitted with a 10mm plain tip. On the prepared baking sheet, pipe out small discs of dough about 3 cm (1.2 inches) in diameter, spacing them evenly apart.
- Bake in the preheated oven for about 10 minutes, or until golden. It is important to bake only one tray at a time to ensure even cooking, keeping the remaining dough at room temperature while baking.
- Once baked, remove the biscotti from the oven and let them cool completely on the baking sheet.
Step 3: Preparing the Chocolate Cream Filling
- While the biscotti cool, chop the dark chocolate into small pieces and set aside.
- In a small saucepan, bring the heavy cream and remaining espresso coffee to a simmer over medium heat.
- Once the cream mixture begins to boil, remove it from the heat and pour it over the chopped chocolate in three additions, stirring continuously with a spatula until the chocolate melts and the mixture becomes a smooth, dense cream.
- Cover the cream with plastic wrap and place it in the refrigerator to chill for at least 30 minutes, allowing it to firm up to the right consistency for filling.
Step 4: Assembling the Biscotti
- Once the chocolate cream has chilled and thickened, transfer it to a pastry bag fitted with a 6mm star tip.
- Take one biscotto and pipe a generous amount of the chocolate cream onto its flat side. Top it with another biscotto, ensuring that the flat sides are facing each other, creating a sandwich-like structure.
- To finish the biscotti, cut a piece of parchment paper and lay it over half of each biscotto’s surface. Dust the uncovered half with powdered sugar for a contrasting, bicolor effect.
- Gently remove the parchment paper, revealing the elegant pattern.
Step 5: Serve and Enjoy
Your homemade Coffee Biscotti are now ready to be enjoyed! They are perfect for serving at gatherings or gifting to friends and family, and they pair wonderfully with a hot cup of coffee or tea. The blend of espresso, dark chocolate, and a light sugar dusting will give your taste buds a sweet yet sophisticated treat.
Tips for Success:
- Ensure the biscotti dough is piped evenly to avoid uneven baking.
- The chocolate cream should be allowed to cool and thicken properly for the best filling consistency.
- Store the finished biscotti in an airtight container for up to a week, although they are so delicious they might not last that long!
Enjoy these coffee-infused treats any time you need a pick-me-up or want to add a sweet touch to your coffee breaks!
