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Vanilla Mocha Biscotti Remix

Vanilla Mocha Biscotti Remix

By Kate

Crunchy twice-baked cookies with a punch of coffee and vanilla scent. Replaced sugar with brown sugar for a deeper caramel note. Used whole wheat flour and almond butter swapping out part of butter. Shifts the texture, nutty and a bit chewy in spots. Mocha hints come from espresso powder instead of brewed coffee, sharper aroma. Chocolate drizzle optional but adds bite. Baking split into two sessions, watch for golden edges, listen for crisp cracks. Let cool fully between steps, no rush. Store airtight, they hold crisp for weeks. Watch dough consistency; should be sugar-cookie like but firmer. Perfect for dunking in morning brews or late-night nibbling.
Prep: 20 min
Cook: 40 min
Total: 60 min
Serves: 20 servings
cookies baking Italian-American
Introduction
Not your standard biscotti. Brown sugar deepens the sweetness with molasses undertones instead of plain white sugar. Whole wheat adds bite and rustic texture. Almond butter enriches fat content for chew amid crunch. Espresso powder punches more focused coffee aroma over liquid coffee which can liquidize dough. No fluff here; mixing drives gluten just enough for shape and snap. Twice baked till cracks form and edges bloom golden. Rough edges. Dark chocolate drizzle suggested for bitterness and visual contrast. Great dunkers for morning coffee, or nibble any time. Keep your eye on tactile changes through baking; rely on sight and feel rather than timer alone. Experience matters.

Ingredients

  • 1 stick unsalted butter softened
  • 3/4 cup packed brown sugar
  • 1 tablespoon instant espresso powder
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons almond butter
  • 4 ounces dark chocolate for drizzling (optional)

    • About the ingredients

    Brown sugar is key here for complexity; white sugar will work but yields lighter flavor. Espresso powder ups coffee strength without watering dough — instant coffee can substitute. Mixing almond butter with butter balances moisture and flavor; if nut allergy, swap almond butter for peanut butter or all butter with slight recipe tweaking. Whole wheat flour adds density; sift well to avoid lumps. If unavailable, use all-purpose but texture softens. Eggs bind and hydrate; room temp helps blend. Baking powder must be fresh for lift. Salt brings out sweetness; kosher or sea salt preferred for purity. Chocolate drizzle is optional but recommended for pairing rich bitterness with baked sweetness.

    Method

  • Heat oven to 355 degrees Fahrenheit. Line sheet with parchment or silpat. Helps with clean removal.
  • Cream softened butter, almond butter, and brown sugar with paddle attachment or by hand until grainy and just combined. Scrape bowl sidewalls often. Texture matters here; don't overbeat or get mousse.
  • Add espresso powder, vanilla, then eggs. Beat until mixture is uniform with a glossy sheen. If batter looks curdled, no panic; keep mixing gently until smooth but stop before airy.
  • Sift flours with baking powder and salt. Gradually fold into wet mix with a spatula to avoid overmixing gluten. Dough has to be firm, pliable, sugar-cookie like, not sticky or runny.
  • Divide dough roughly in half. Shape each half into a log about 3 by 8 inches, compact but not dense. Press slightly flat on parchment-lined tray. Logs should hold shape but still yield under fingertip.
  • Bake at 355 for about 28 minutes. Watch edges; they're golden but not burnt. Center may still be soft but should spring back slightly when pressed. Cool logs fully on wire rack 20 minutes - this firms them up before slicing.
  • Using serrated knife, cut logs into 1/2-inch thick slices crosswise. Lay slices on baking sheet cut sides down – gaps between slices important to ensure even crisping later.
  • Return to oven. Toast at 355 about 14 minutes, flip slices halfway through. Listen for audible crackle as biscotti crisp. Edges should blush light brown, surface dry to touch, not burn or char.
  • Cool completely on wire racks to stop carryover cooking and prevent sogginess. Crisps up as it cools.
  • Optional: Melt dark chocolate carefully (double boiler or microwave in short bursts). Drizzle or dip biscotti edges. Let chocolate set fully before storage.
  • Store in airtight container at room temp. Keeps crunch up to two weeks. If softened, re-toast briefly in warm oven 300 degrees, watch closely.

    • Technique Tips

    Start by properly creaming fats and sugars; over-creaming makes dough crumbly and dry. Folding in flour in batches prevents dense dough and tough biscotti. Look for dough firm, sugar cookie - not sticky, no loose flour visible. Shaping logs evenly avoids uneven baking - compact and smooth surface counts. Initial bake firms logs but leaves interior slightly soft; don’t skip cooling before slicing or they’ll crumble. Cutting with serrated knife reduces crumbling. Lay slices spaced on sheet for second bake; flips ensure even browning. Listen for snapping sound to confirm crispness; underbaking leads to soggy biscotti that won’t store well. Let cool fully to stop cooking. Chocolate melt needs care with no water contact; drizzle immediately before set. Store airtight to lock crispness. Reheat gently if softened.

    Chef's Notes

    • 💡 Cream fats right. Don’t beat too long. Grainy texture is key. Over-beating leads to dry dough. Mix till just combined; feel should be grainy.
    • 💡 Dough consistency matters. Firm but pliable, sugar-cookie like. Divide evenly for shape. Logs need to hold but yield. Press to flatten slightly.
    • 💡 Watch the bake. Edges should blush, center can spring back. Cool logs fully before slicing. 20 minutes minimum. Soft inside but shaped right.
    • 💡 Cut logs with serrated knife for clean edges. Space slices on sheet. This promotes crispness and even baking. Gaps are crucial.
    • 💡 Chocolate drizzle? Melt carefully. No water contact. Drizzle on before setting fully. Adds bite. Great contrast with sweetness.

    Kitchen Wisdom

    What if dough is too sticky?

    Add a tablespoon of flour. Mix slowly. Should become firmer. No loose flour. Adjust accordingly.

    Why are my biscotti soggy?

    Tombake longer. Listen for crisp cracks. Need even browning. Cool completely before storing.

    Can I use regular flour?

    Sure, but texture changes. Softer. Might need to adjust moisture. Whole wheat adds density.

    How to store biscotti properly?

    Airtight container. Room temp okay. If soft, re-toast them briefly at low heat but watch closely.

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