Coffee Biscotti

Directions

1. 1

   Step 1

   

   Sift the flour. Prepare a baking sheet and parchment paper.

   TipYou can use any plant-based milk: almond, coconut, oat, hazelnut, rice, soy.

2. 2

   Step 2

   

   Combine olive oil, milk, sugar, instant coffee, and vanilla extract in a bowl. Mix well until smooth.

   TipIt's better to choose coffee in powder form as it dissolves better. But granulated will also work. If you want the coffee flavor of the cookies to be more pronounced, increase the amount of powder to 4 tbsp.

3. 3

   Step 3

   

   Add salt and baking powder to the resulting mixture. Gradually add the flour, mixing thoroughly to avoid dry lumps. The dough should be soft and sticky, but not runny.

   TipDo not substitute baking powder with baking soda: it's needed for the biscotti to rise.

4. 4

   Step 4

   

   Chop the nuts into small pieces. Add to the dough and mix so they are evenly distributed.

   TipAny nuts or a mix will work, roasted or dried.

5. 5

   Step 5

   

   Divide the dough into two equal parts and roll into logs. Flatten slightly to form rolls about 6 cm wide and 18 cm long. Trim the edges so the pastry looks neat.

6. 6

   Step 6

   

   Preheat the oven to 180 °C. Transfer the blanks to a parchment-lined baking sheet and bake for 35 minutes. After the time is up, remove them and let cool on a wire rack for about 20 minutes.

7. 7

   Step 7

   

   Reduce the oven temperature to 160 °C. Slice the pastry into pieces about 1.5 cm thick. Work carefully, as the pastry is very fragile at this point and crumbles and breaks easily. It's advisable to use a very sharp serrated knife and cut the dough with careful 'sawing' motions.

   TipBe sure to let the bars cool before slicing, but don't leave them for too long. The blanks should remain warm during slicing. If 'sawing' through the crust is difficult, sprinkle it with a little water and leave for 1 minute; this will help slightly soften the dough's surface.

8. 8

   Step 8

   

   Return the resulting slices to the baking sheet, placing them cut-side down. Put back in the oven for 10 minutes. After the time is up, transfer the biscotti to a wire rack and let cool. As they set, the cookies will become even harder.

   TipIf you want the cookies to be softer, reduce the second baking time by 2–3 minutes. If you prefer crispier biscotti, increase the drying time in the oven.

9. 9

   Step 9

   

   While the pastry cools, break the chocolate into small pieces and place in a microwave-safe container. Melt in 10–15 second pulses, stirring the mixture during pauses.

10. 10

    Step 10

    

    Dip half of each cookie in the melted chocolate, shake off excess glaze, and place on parchment to set.

11. 11

    Step 11

    

    Serve the coffee biscotti with a cup of black coffee.