Coffee & Skors Biscotti
There are some foods that pair up perfectly, one is biscotti and coffee, be it espresso, cappuccino or a plain ole coffee. I was mulling this over on a fateful Thursday, the day I regularly make biscotti, and it occurred to me that adding the flavour of coffee to my dough would probably make for a darn good cookie.
I thought on this a while, and knew I could use espresso or instant coffee powder, but the idea didn't charm me, I went a different route when my eyes fell on the bit of coffee left in that morning's coffee pot. This got me going and testing my recipe till I have what I consider and was told by experts, (Luigi from Restaurant Ostuni being one) that it was one of my best biscotti ever. So here it is for you my devoted friends!
Coffee & Skor Biscotti
½ c. black coffee
1 c. sugar
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. Skor Chipits
1 c. sliced almonds
1 c. powdered sugar
1 to 2 tbsp. coffee concentrate (instructions below)
In a small pot over medium-high heat, reduce the coffee by half. This will create a coffee concentrate.
In the meantime, and in a mixing bowl, beat the eggs, sugar and vanilla till mixture has turned golden. Add 3 tablespoons of the coffee concentrate and stir one to two minutes more.
In a separate bowl measure out the flour, baking soda, salt, Skor Chipits and almonds. Stir the ingredients till well mixed.
Beating on medium low, add the flour mixture to the egg mixture. The dough should be tacky (sticky to the touch).
Form two logs of equal proportions and place on a sheet pan covered with parchment paper. Approximately 12 x 3 inches.
Bake in a 350 °F oven for 25 minutes.
Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.
Lower the oven to 325 °F.
Place them back on the parchment covered sheet pan and bake 10 minutes more on their sides, flip them and cook them for another 10 minutes. Let cool.
To glaze, stir all the ingredients till silky and drizzle over biscotti. Let the glaze set, to speed it along, place in fridge or freezer. Share, gift and enjoy!