Chocolate, toffee and espresso are made for one another. And this biscotti is screaming to be dipped into a good cup of coffee. Stirring the instant espresso into the chocolate while it's still warm gives it a chance to dissolve and impart the strongest flavour possible.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2013
Stir together dough, chocolate chips and 3/4 cup of the toffee bits until combined. Divide dough in half.
On lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
Bake in 325 F (160 C) oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet.
Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth; whisk in espresso powder until dissolved. Let cool slightly. Dip 1 end of each biscotti in chocolate mixture, letting excess drip off. Place on parchment paper–lined baking sheet; sprinkle remaining toffee bits over chocolate. Refrigerate until chocolate is set, about 20 minutes.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
Get the recipe: Basic Biscotti Dough
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 78 mg
- Sugars 13 g
- Protein 2 g
- Calories 153.0
- Total fat 8 g
- Potassium 53 mg
- Cholesterol 21 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
- Iron 6.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 4.0