Caramel Macchiato Biscotti

I never thought that I liked biscotti. Although out of fairness, I hadn't ever tried one either. When I would see them in a display case or the type that come in an individual wrapper, all I could think is that they were dry, hard cookies that you had to dunk to enjoy, well and most contained nuts which I generally don't eat. Then, I got a bag of chocolate chip biscotti at the new Market District store that had opened nearby. I decided that this was my chance to try them - just plain chocolate chip biscotti. They were lighter in color and had no nuts. I found that I enjoyed them, they were crisp, but not hard. Everyone in the family enjoyed them.

We tried to buy them at our local Giant Eagle, but they don't carry them. Since we couldn't buy them, I decided to try to make them at home. And, off I went to search for some options. I tried a chocolate chip one first and then a banana chocolate chip. I really liked the chocolate chip and had found many other recipes along the way that sounded interesting. The chocolate chip ones that I had made were about the right texture and I was trying to find out why they were softer than others and it was in searching for how to make them 'softer' that I came upon this recipe. I opted to skip the glaze that the original recipe called for. I had some trouble finding the caramel bits, but I finally found the Kraft Caramel Bits in the baking aisle at the local super center.

These Caramel Macchiato Biscotti have been a hit with everyone that has tried them. I even used them as teacher's gifts for my son and took in some to all of my team members at work too.

Caramel Macchiato Biscotti

makes about 15 slices

6 tablespoons butter softened
3/4 cup sugar
2 eggs
1 teaspoon fine grind espresso
1 tablespoon vanilla extract
1 teaspoon baking powder
2 cups flour
1/2 cup caramel bits

Yield: 15 pieces

In a mixing bowl, beat butter with sugar until creamy. Mix in eggs, espresso powder and vanilla. Add flour and baking powder, stirring until combined. Fold in caramel bits. Batter will be sticky.

Form into a flattened log that is about 3" wide.

Bake in a 350 degree oven for 25 minutes. Remove and cool about 10 minutes. Reduce heat to 325.

Cut into 1 inch slices and arrange slices upright on pan. Bake an additional 20 minutes.

 

Cool and store in an airtight container.

Serve on their own, with coffee, milk, tea or hot chocolate.

 

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12 Days of Christmas Cookies: Espresso-Chocolate Shortbread Cookies

As I mentioned earlier, I found myself with a bag of fine-grind espresso this year and was looking for some recipes to use it. I found this one online, but now I can't find the link to it. The shortbread melts nicely in your mouth and the chocolate/espresso combination brings a great flavor to the shortbread.

Espresso-Chocolate Shortbread Cookies
1 tbsp fine-grind espresso
1 tbsp boiling water
1 c butter, at room temperature
2/3 c powdered sugar
1/2 tsp vanilla
2 c flour
3/4 c mini chocolate chips
Powdered sugar, for dusting (optional)

Dissolve the espresso in the boiling water and set aside. Cream the butter and the powdered sugar together, until very smooth. Add the vanilla and espresso. Using a low speed, add the flour, mixing only until it is incorporated. Fold in the chocolate chips.

Using a spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2" rectangle, 1/4" thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. Seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

When ready to bake, put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets.

Bake at 350 for 18 to 20 minutes. The cookies will be pale. If you’d like, dust the cookies with powdered sugar while they are still hot. Allow to cool on cooling racks.
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12 Days of Christmas Cookies: Double Chocolate Espresso Cookies

As I mentioned before, each year it seems that I find an opportunity to try a new recipe or two. This year, I found myself with a bag of fine-grind espresso and went off looking for some recipes. Always a fan of chocolate, it was hard for me to pass on this recipe, which was originally shared by The Naptime Chef (great name! - how much of my cooking and baking used to be done while the children slept) on Food52.

I love how the espresso enhances the chocolate flavor. I learned in searching for recipes that the famous Neiman-Marcus chocolate chip cookie recipe, that is part of urban legend that someone paid a ton of money for, uses coffee in it too. This cookie was such a hit at the office, I think I shared the recipe with 3 or 4 people (normally, people like cookies, but they don't ask for the recipe).

Double Chocolate Espresso Cookies

1 1/8 c butter, softened (2 1/4 sticks)
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 tsp baking soda
1 tsp Kosher salt
2 tbsp instant espresso powder
12 ounces chocolate chips

Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition.

In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. Mixing on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Using a wooden spoon, stir in chocolate chips.

Drop dough by rounded teaspoon on a cookie sheet about 2" apart. Bake at 350 for 10-12 minutes. Cool on a wire rack and serve.

I was able to get just over 5 dozen cookies from this recipe. They seem to be the right size cookie for me.

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