Coffee is a great afternoon pickup — and there’s no better way to enjoy a 2 p.m. brew than with a snack.
Biscotti originates from the Tuscan region of Italy and is essentially a sweet, dry cookie that’s great for dunking.
But the term “biscotti” is more of a generic term in Italy. The common name is “cantucci.”
One could argue that any type of cookie can be enjoyed with coffee, which is true. But biscotti is an exceptional pairing because its sweet, dry texture cuts through the acidity of the brew and crumbles in your mouth.
So, I decided to try making it myself using an online recipe for chocolate hazelnut biscotti. Instead of hazelnuts, I substituted almonds for personal preference.
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter, softened
- 1/2 cup chocolate hazelnut spread (recommended: Nutella)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chopped toasted hazelnuts
Problems I encountered:
- No baking powder
- No electric mixer
The flavor of the hazelnut and creamy chocolate provided a rich contrast to the coffee. But, I was not successful in replicating the dry texture of biscotti. Later i discovered that’s because there are two types of biscotti — those made with butter, and those without.
Instead, they resembled brownies more than anything.
But who says you can’t dunk a brownie?
Check out my biscotti-making adventure in this video.