Dark Chocolate-Dipped Mocha and Raspberry Biscotti
This recipe was adapted from Sally’s Baking Addiction Mocha Chip Biscotti. I love the combination of raspberry & chocolate, and espresso rounds out these two flavors so well!
Ingredients
2 cups & 2 tablespoons all-purpose flour
1.5 tablespoons unsweetened cocoa powder
1 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nuteg
1/2 teaspoon salt
1/4 cup unsalted butter, cold & cubed
2 tablespoons instant coffee
3 large eggs & 1 for egg wash
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup small dark chocolate chunks & another 1/2 cup melted for dipping
1/2 cup freeze-dried raspberries & another 1/4 cup crushed for garnish
Egg wash: 1 egg beaten with 1 tablespoon milk
Optional: demerara sugar for garnish
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour & 15 minutes
Servings: 36 mini biscotti*
*For regular sized biscotti, this recipe makes 18. Double the amount of melted chocolate & freeze dried raspberries garnish to evenly coat larger biscotti.
Steps
Preheat oven to 350 [F] degrees & line two baking sheets with parchment paper.
In a mixing bowl, whisk together flour, cocoa powder, brown sugar, baking powder, cinnamon, nutmeg & salt.
Cut in cold butter until mixture is crumbly. You can use a pastry cutter or your hands. Set aside.
Mix together 2 tablespoons instant coffee in 2 tablespoons warm water until dissolved.
In another bowl, whisk eggs, instant coffee mixture, canola oil & vanilla together. Pour in dry ingredients into wet ingredients & gently fold together until completely incorporated. Fold in chocolate chunks & freeze dried raspberries.
Pour out dough onto floured surface & lightly knead until dough is soft & slightly sticky, about 5-7 minutes. If dough is too sticky, add another tablespoon of flour.
Divide dough into 4 pieces & shape each into 4-5 inch-long rolls, patting them down until each is about 1/2 inch thick. Using a pasty brush, brush biscotti dough with egg wash.
Bake dough for 25 minutes or until the tops & sides are lightly browned. Remove from oven & let cool for about 10 minutes. Once dough is cool enough to the touch, cut into 1-inch slices.
Set cut cookies on their sides back on the baking sheet & bake for another 9-10 minutes. Turn biscotti over & bake other side for another 9-10 minutes or until sides are hard.
Let biscotti cool for about 5 minutes. While biscotti are cooling, melt chocolate in a double boiler.
Dip each mini biscotti in the melted chocolate, making sure sides are evenly coated. Dust with crushed raspberries & a sprinkle of demerara sugar. Biscotti will last for up to 4 days sealed in air tight Tupperware.