Chocolate Coffee Biscotti
Prep Time:20 mins
Cook Time:60 mins
Serves:20 cookies
- 160 Calories
- 4g Protein
- 8g Total Fat
- 21g Carbs
The perfect complement to your morning cuppa joe? Easy. This Chocolate Coffee Biscotti recipe hits the spot on those sunrise mornings with just the right amount of chocolate made better with the bitter (dare we say sweet) hint of coffee you crave. And what’s in it? Only Kodiak’s finest Kernza® Cakes mix that’s crafted with a super perennial grain to support regenerative farming. It doesn’t get much better than that — dig in!
Recipe provided by Kitchen McCabe
Ingredients
- 2-1/3 cups Kodiak® Kernza® Cakes Mix
- 1/2 cup cocoa powder
- 1-1/2 teaspoons instant coffee powder
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup(8 tablespoons) butter, room temperature
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1/2 cup melted chocolate
Directions
- Preheat the oven to 325°F. Place the Kodiak mix, cocoa powder, coffee powder, baking powder, and salt in a large mixing bowl. Whisk together and set aside.
- Place the butter and sugar in a mixing bowl and beat together with an electric mixer until light and fluffy, about one minute. Beat in the vanilla and then beat in each egg one at a time.
- Add the dry ingredients to the wet ingredients and mix until a firm dough forms.
- Add the mini chocolate chips to the dough and beat in until well distributed.
- Divide the dough into two even balls.
- Shape each dough ball into a log that is about 3 inches wide and slightly arched on top.
- Place the dough logs 4 inches apart on a parchment-lined baking sheet. Bake in the preheated oven for 30 minutes.
- Remove from the oven and let cool for 20 minutes.
- Slice each log into half-inch thick pieces. Place the slices cut side up on the parchment-lined baking sheet and bake again for 30 to 35 minutes, or until dry.
- Once the cookies have cooled, dip them in melted chocolate and place on a piece of parchment paper to set.
- Store in an airtight container.
