Thursday, December 18, 2008

Thursday Cookbook Series -- Kristi's Own

Instead of my regularly scheduled Cookbook, this week I'm offering up a recipe. I made these cookies for a cookie exchange at work, and am quite happy with how they turned out. The recipe was adapted from an Almond Biscotti recipe (which I also made) in the America's Test Kitchen Family Cookbook. Enjoy!

Mocha Biscotti
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tsp instant coffee granules
1 cup sugar
4 tablespoons (1/2 stick, or 2oz by weight) unsalted butter, softened
2 large eggs
1 tsp Kahlua
3/4 cup mini chocolate chips


  1. Oven to 350. Use parchment paper or a silicone baking mat to line a sheet pan.

  2. Mix flour, baking powder, salt, and instant coffee. Set aside.

  3. With an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, and then the Kahlua.

  4. Slowly mix in flour mixture until well combined. Add chocolate chips.

  5. Split the dough in half. Using floured hands, press each half into a 2x13 inch loaf, and place side by side on the sheet pan, allowing a few inches in between.

  6. Bake 35 minutes or until golden and just beginning to crack on top.

  7. Cool 10 minutes on the pan on a wire rack. Turn the oven down to 325.

  8. Transfer the cookie-loaves to a cutting board and slice each on the diagonal into ½ inch wide slices. Lay the slices, cut side up, close together back on the baking pan (you can re-use the parchment)

  9. Bake at 325 about 15 minutes until crisp on both sides. Turn once while baking. Let cool completely.

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