Chocolate Coffee Biscotti
kodiakcakes.com/blogs/recipes/chocolate-coffee-biscotti-1
- Calories 132
- Protein 4g
- Total Fat 7g
- Carbs13g
The perfect complement to your steamy cup of joe? Easy. Protein Chocolate Coffee Biscotti featuring Kodiak’s Chocolate Chip Power Cakes.
Whether you’re serenading your tastebuds at sunrise or getting a quick start to your big day, enjoy the real good stuff without sacrificing taste in this recipe. Each serving is packed with protein, fiber from 100% whole grains, and semi-sweet flavor that kicks your motivation into high gear.
Recipe provided by Kitchen McCabe
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
- 2-1/4 cups Kodiak Chocolate Chip Power Cakes Flapjack & Waffle Mix
- 1/4 cup unsweetened cocoa powder
- 1-1/2 teaspoons instant espresso powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate, melted for chocolate drizzle
Directions
- Preheat the oven to 325° F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the Kodiak mix, cocoa powder, instant espresso powder, baking powder, and salt.
- In a separate mixing bowl, beat together the softened butter and 1/3 cup granulated sugar until light and fluffy, about 2 minutes. Beat in the vanilla extract, then beat in the eggs one at a time until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until a thick dough forms. If the dough seems dry, add 1 tablespoon milk and mix just until combined.
- Divide the dough evenly in half. Shape each portion into a log approximately 10-inches long and 3 inches wide with a slightly rounded top.
- Place the logs about 4 inches apart on the prepared baking sheet. Bake for 28–32 minutes, or until the tops are set and lightly browned.
- Remove from the oven and let cool for 20 minutes.
- Using a serrated knife, slice each log into ½-inch-thick slices. Arrange the biscotti cut-side up on the baking sheet.
- Return to the oven and bake for 15 minutes. Flip each biscotti over and bake for an additional 15–20 minutes, or until dry and crisp.
- Cool completely. Drizzle the melted semisweet chocolate over the biscotti and allow the chocolate to set before serving.
- Store in an airtight container for up to one week.