Capuccino biscotti

Weird looking, aren't they?  I can explain...

This recipe is similar to the ones I like to use by Lou Seibert Pappas, so I didn't muck with it much other than where necessity called for improvisation.  For the coffee powder, I used a single-serve packet of Taster's Choice hazelnut-flavored instant coffee, which imparted a surprising amount of the imitation hazelnut flavor to the dough, not necessarily in a bad way.  (Made me wish I had hazelnuts to add to the dough.)  As for chocolate, the only "mini" chocolate format I had was mini M&Ms--- not a good choice, in more ways than one.  I also substituted half white whole wheat flour, also perhaps not a good choice.  In short, these cookies were not a raging success.

To make about 3 dozen cookies, here's what I used:

3 large eggs
1 teaspoon vanilla extract
2 1 cup flour
1 cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
Rounded 1/2 teaspoon ground cinnamon
1 rounded teaspoon instant espresso powder or instant coffee powder3/4 cup granulated white sugar
Rounded 1/2 cup chocolate chips, mini or regular
Cinnamon and sugar for sprinkling (1 tablespoon sugar + 1/2 teaspoon cinnamon), optional

Preheat oven to 300°F (150°C) and place the rack in the center of the oven. Grease and flour a large baking/cookie sheet. In a small bowl, whisk together the eggs and the vanilla extract. In a large mixing bowl, soft together the flour, baking powder, salt, cinnamon, and coffee powder/granules; add the sugar and whisk to combine well. If using mini chocolate chips, blend into the flour mixture now.  Gradually add in the egg mixture and beat until a dough forms. If using larger chocolate chips, stir them in now. Divide the  dough in half and, with a spoon, dollop each half into a log on the cookie sheet about 10 inches long and 2 inches wide. If you like, dust the surface with cinnamon sugar. Bake for 35 to 40 minutes, or until firm to the touch, 35 minutes for more tender biscotti, 40 minutes for crisper biscotti. Remove from the oven – do not turn the oven off – and allow to cool for a few minutes. Transfer the logs to a wooden cutting board, and with a good, serrated knife, cut each log crosswise on the diagonal into ¾ inch-wide slices. Arrange the slices on the lined baking sheet, cut side up, and bake for 10 minutes. Flip all of the slices over and bake for an additional 10 minutes. Remove from the oven and cool.

Note to self:  never use cheap chocolate.  This was just gross.  I've had M&Ms in cookies before and they tasted fine, but not in these cookies.  Maybe the dough isn't rich enough to support a weak chocolate. 

I like hard biscotti for dipping in coffee, but I think the cooking times were a little long here, as they ended up rock hard.  I also think they could have risen just a little big more---perhaps I should have added a tablespoon or two of water to the dough to compensate for the more-absorbent whole wheat flour.  I wish I had thought to use some coffee flour to enhance the coffee flavor (and add nutrients.)

Conclusion:  These were a FAIL.  They were too sweet, tasted too wheaty, and the poor-quality chocolate was apparent.  They had no coffee flavor, and little cinnamon.  They tasted like a cheap breakfast cereal.  (I wonder how much the hazelnut coffee affected the taste.  I couldn't detect it, but it might have added to the overall commercial undertone.)

Recipe:  Capuccino Biscotti via Isolation Baking by Jamie Schler