Barista Biscotti Bites

star rating (11) rate this recipe »
Recipe photo

Barista Biscotti Bites

star rating (11) rate this recipe »
Published prior to 2008

Starbucks has opened our collective eyes to the many flavors a cup of coffee can assume. These biscotti mirror some of our favorite complementary coffee flavors. They’re shorter than the standard European variety, making them a perfect fit on the saucer next to your coffee cup.

Biscotti
6 tablespoons (3 ounces) butter
2/3 cup (5 ounces) brown sugar, packed
1/4 teaspoon salt
1/4 teaspoon hazelnut flavor or 1 teaspoon vanilla extract
1 teaspoon espresso powder
1 1/2 teaspoons baking powder
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) cappuccino chips*

*Hazelnut flavor and creamy, coffee-flavored cappuccino chips are key elements in the flavor of these biscotti. However, substitute vanilla extract, and white chocolate or semisweet chocolate chips if you like.

Chocolate ganache
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/3 cup (2 5/8 ounces) half and half
1/4 teaspoon espresso powder
1/8 teaspoon hazelnut flavor

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, flavor or extract, espresso powder, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour and chips, stirring until smooth; the dough will be sticky.

Divide the dough in half, plopping each half onto the prepared baking sheet. Using your wet fingers, shape each piece into a rough log about 12" long, 2" wide, and about ¾" thick. Straighten the log, and smooth its top and sides.

Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into ½" to ¾" slices. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.

To make the chocolate ganache: Combine the chocolate and half and half in a microwave-safe bowl, and heat for about 45 seconds, or until the cream is very hot. Stir until the chocolate melts and the mixture is smooth and creamy, reheating briefly if necessary. Stir in the espresso powder and hazelnut flavor.

Dip about 1/3 of each biscotti in the ganache. Lay dipped biscotti on a piece of parchment that you’ve sprayed with non-stick spray; a piece of waxed paper; or on a cooling rack. Allow biscotti to harden for several hours, or overnight, before wrapping for storage.
Yield: 3 dozen 3 ½" biscotti.

Variation: For longer, standard-size biscotti, cut the baked dough on a slant (at a 45° angle) instead of crosswise. The yield will be fewer; exactly how many depends upon how much of a slant you cut them on.

Reviews

1 2  All  
  • star rating 01/09/2015
  • nellalcott from KAF Community
  • I made this in my new KAF biscotti pan. I looked for a recipe that would work in this pan and this was an excellent one to try. It was easy to mix up and bake. I ended up with 15 biscotti, as I didn't make "mini" ones. I used vanilla instead of hazelnut flavoring, the espresso powder really put these over the top. My husband loves biscotti (ok anything baked) and I haven't made any in years. He especially commented that the chocolate coating was particularly delicious and was just sweet enough. Will be making this again and again for sure.
    This biscotti pan will hold one of our biscotti mixes or any recipe that uses 2 - 2 1/2 cups flour. Happy Baking! Irene@KAF
  • star rating 11/13/2014
  • Parker from Portland, Oregon
  • I baked my first batch the other day for my family and they LOVED it. I will definitely make this recipe again!
  • star rating 05/13/2014
  • scottrockinrolen from KAF Community
  • Very good biscotti recipe! Love the texture and flavor! Biscotti is easy to make once you get the hang of it! I never buy the store bought anymore! I always like to have a variety on hand, they freeze well and make great gifts!
  • star rating 03/09/2014
  • Grace from CA
  • The first time I made these bars I used the cappuccino chips, but was very disappointed in the lack of coffe flavor. The second time I made them I used coffee crunch chocolate bars that I chopped up. I used the chocolate ganache as well and received overwhelming compliments from friends who love the flavor of coffee as I do. Thank you KFC for the great variety of biscotti recipes you have to offer. I have made many of them for my family and fiends to enjoy!
  • star rating 12/01/2012
  • Ginny from Virginia
  • Fantastic!! The best we have ever made! We didn't put the extra chocolate on it though as we felt like it was so good without!
  • star rating 10/07/2012
  • TestKitchen from KAF Community
  • I baked these in late afternoon, and the next morning a cozy, coffee shop aroma still lingered! The KAF cappuccino chips, hazelnut flavor, and espresso powder made the recipe outstanding, according to my taste buds. Not overly sweet, which I like with coffee or tea. This was my first time using the biscotti pan. I spread the dough to the edge of the pan, and cut in half vertically after baking, and sliced each side 3/4" wide horizontally, etc. Then the cut edge was what I used to dip, spreading with a pastry brush, the chocolate - semi-sweet and bittersweet chips. Another biscotti recipe described a different method of using the pan, so you might want to check.
    You were so right to cut the loaf in half lengthwise to get a mini biscotti bite rather than a large slice. The original recipe calls to shape the loaf 2" wide, while the biscotti pan is more than double that (5 3/8" wide). Your variation sounds delish - Happy Baking! Irene @ KAF
  • star rating 12/25/2011
  • dollygoolsby147 from KAF Community
  • These were easy to make. I had never made biscotti before. Some of the cookies crumbles, but I ate those myself!! Everyone loved them. They do need to be dunked into coffee, though.
  • star rating 12/11/2011
  • jmcgavin from KAF Community
  • I used Maxwell house instant coffee package (1/2 in dough, 1/2 in ganache), vanilla extract (I don't care for hazelnut) and white and semi sweet chocolate chips (no cappuccino ones around). I also cut the baking powder to 1 tsp. due to my elevation (6000 ft.). I should have increased the flour by a tablespoon or so as well, they spread a bit much and were flatter than I hoped. Nevertheless, these are the best of the 4 biscotti recipes I have tried thus far. I like the cinnamon whole wheat ones, but baked them too long. I'm getting the knack of not over-baking the second time. They should seem like they are not done yet. I also tried a Cooking Light recipe with just one tablespoon of oil and they were very bad. If you are going to eat a cookie, use all the fat. These would work without the ganache, too. The light, coffee taste is good, without being overpowering. It really makes a difference. Good job with the recipe!
  • star rating 06/12/2010
  • Lise M. from Indiana
  • These were very easy to make and totally addictive! We made them to send to my son-in-law's office (instead of cigars, after the birth of their second son), but only HALF went out their door - my daughter and I had nibbled and crunched all afternoon on these delicious cookies. We didn't even have the hazelnut flavoring (then), but that has been remedied, since we will be making these again...and again! Great instructions and tips - thanks again for a wonderful recipe!
  • star rating 06/11/2009
  • Angela from VA
  • As a coffee-lover, I make these very often. These are delicious!! WARNING!! Once you start making your own biscottis, you'll never go back to the coffee-shop biscottis again:)
1 2  All