Thursday, March 1, 2012

Biscotti with Homemade Espresso Chocolate Toffee

I have tried many different recipes for biscotti, and this recipe happens to be my favorite. The homemade toffee makes these cookies extra special. When you first make the toffee it is very crunchy and gets stuck in your teeth, but as it bakes into the dough, it melts and distributes itself throughout the warm cookies and creates a delicious chocolaty bite. Enjoy these cookies with a hot cup of coffee or tea.

Biscotti with Homemade Espresso Bean Chocolate
Makes 2 dozen cookies

Coffee Chocolate Toffee

1/2 cup semi-sweet chocolate chips 
1/2 stick of unsalted butter
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons molasses
3/4 teaspoon vanilla extract
1 1/2 teaspoons finely ground coffee or espresso
Pinch of salt
1. In a saucepan over medium high heat, combine the following: butter, sugar, brown sugar, molasses, vanilla, coffee, and salt. 
2. Stir until the butter is melted and the ingredients are combined. Bring to a boil, stirring frequently, until the mixture reaches around 230-250 degrees on a candy thermometer. 
3. Continue boiling, stirring constantly, until the mixture reaches 280-300 degrees.
4. Remove the mixture from the heat and pour onto a sheet pan lined with parchment paper or a Silpat. Spread the mixture evenly on the pan. 
5. Sprinkle the chocolate chips evenly over the hot toffee mixture and allow to sit for 5 minutes
6. Spread the melting chocolate over the top of the toffee mixture.
7. Allow to cool completely before cutting or breaking into pieces.
(Recipe adapted from 

Biscotti Recipe:

  • 2 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup homemade coffee chocolate toffee (broken into small pieces) 
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • large eggs

  • 1. Preheat oven to 350 degrees.

  • 2. Combine the dry ingredients in a large bowl: flour, granulated sugar, toffee, brown sugar, and baking powder.
  • 3. Combine the wet ingredients in a bowl:  canola oil, vanilla, and eggs.

  • 4. Mix the dry and wet ingredients together until fully incorporated. Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. 

  • 5. Divide dough in half and shape each portion into an 8-inch-long roll. Flatten each roll into a 1" thickness and place rolls 6 inches apart on a baking sheet coated with cooking spray or lined with parchment paper. 

  • 6. Bake at 350 degrees for 35 minutes. Place rolls on a wire-rack to cool for 10 mins. 

  • 7. Cut each roll diagonally into 12-15 slices. Place the slices cut side down on the baking sheet. 

  • 8. Reduce the oven to 325 degrees and bake additional 10 mins. 

  • 9. Turn the cookies over and bake another 10 mins. 

  • 10. Remove from baking sheet and cool on wire rack. 

(recipe adapted from

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