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Don’t you love a nice cup of coffee in the morning to help you wake up and prepare you for the busy day ahead? Or maybe you prefer some soothing tea later in the day to re-energize you during that afternoon slump. No matter when you choose to enjoy your beverage, I guarantee you will enjoy it so much more when it is paired with some delectable Biscotti. This twice baked Italian biscuit is absurdly easy to make and lasts upto two weeks as long as it is placed in an airtight container and kept in the refrigerator. Treat yourself with this elegant snack by following the recipe below.


• 4 tablespoons vanilla coffee, cooled
• ½ cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 3 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1-ounce dark chocolate


• Before you begin, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Next, measure and cut out enough baking paper to place over your baking sheet.

• Add the measured quantities of butter, cream and sugar to a bowl and combine them well. This can be done using a hand-held mixer or a stand mixer.

• Once the ingredients have been mixed together well, continue to mix for longer as you incorporate the eggs, vanilla and coffee. Continue mixing until the wet ingredients have reached a smooth consistency.

• Take another bowl. Pour the measured quantity of flour over a sift, into the bowl. Ensure there are no clumps in the bowl. Add salt and baking powder to the same bowl, once again using a sift.

• Slowly pour the mixture of dry ingredients into the bowl of wet ingredients. Mix until everything is combined properly. Be careful not to over mix. (If you’ve made sugar cookies before, the biscotti dough should be similar to it).

• Once you have your Biscotti dough, divide it evenly into two halves. Shape each of the halves into a 3 inch x 8 inch rectangle shape. Place both halves on the baking sheet. Make sure there is ample space between the halves.

• Place the tray in the oven and bake the dough halves for 30 minutes. Then remove them from the oven and cool for 15 minutes. Leave the oven on at 180 degrees Celsius.

• Slice both halves into 1 inch slices (½ inch slices are also acceptable). Place all the slices flat on the baking sheet.

• Put the slices back in the oven for 15 minutes. If you prefer for both sides to be even, you may flip them all halfway through the 15 minutes. Otherwise, once you remove them, one side of the slices will be light and the other side will be darker. The Biscotti should be delightfully crispy and will taste the same either way.

• Allow the Biscotti to cool fully after removing them from the oven (You can turn the oven off now).

• While you’re waiting for it to cool, melt an ounce of dark chocolate. Once the Biscotti has cooled, drizzle the melted chocolate over the Biscotti in any design you wish.

Last Updated on September 23, 2021

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