With temperatures in the negatives and lots of snow everywhere, there is nothing cozier than coffee and Triple Chocolate Espresso Biscotti.
This Sunday it will be HIGH of -10 with a wind-chill of ☠️ probably. Anyone else see a problem with that?
My plan for Sunday includes:
- Not leaving the house. At all!
- Making pizza
- Wearing a blanket as a cape all day. (and chasing my toddler around with it)
- Watching a movie or 2 next to the fireplace
- Eating lots of Triple Chocolate Espresso Biscotti with coffee.
I know my warm weather friends out there are reading this completely horrified. Temperatures this low seem down right miserable. And it has taken some getting used to, but honestly I am oddly excited for it.
There is something so cozy and comforting about such a cold snowy day. When the weather is so harsh it forces you stay inside and slow down. The perfect time to relax and not get bogged down by stress or errands or obligations. This upcoming cold cold Sunday it’s all about family, warmth and laziness.
This weird excitement for a crazy cold weekend day is definitely new for me. Not something I grew up with. Obviously we never had days like this in Houston or Venezuela, it was just something we saw in the movies.
And now living here, being a part of this northern culture, I actually appreciate it.
A day dedicated to hunkering down, making fun food, drinking hot drinks, playing games, wearing flannel and cozy socks, and watching the snow outside your window, is actually pretty awesome. Seriously, people pay for this experience in lots of places. So we are pretty lucky to have it… for free.
For our cozy Sunday, I am armed with lots of hot cocoa and coffee for warmth, flour, butter and sugar for baking, pizza toppings for dinner making, and these insane Triple Chocolate Espresso Biscotti as a treat!
You know those packaged biscotti at Starbucks or the grocery store? This is the 100 times better than those! No joke! These biscotti are rich, chocolaty (duh), crunchy, sweet and the perfect sidekick to a hot cup of anything. Coffee, tea, hot cocoa… seriously dip these biscotti in just about anything and WOW!
These little guys look fancy and difficult to make, but secretly they are fairly easy. Luscious with chocolate powder, chocolate chunks and a white chocolate dip, but also interesting with a little slight hint of espresso. They do take a little extra baking time to make them crunchy as all good biscotti should be. And the white chocolate dip is an extra step. But like all good things in life a little extra effort has big pay offs.
So in looking at the brighter side on a frigid day, I can’t wait to spend it with my 2 favorite people, snuggled under blankets, dunking these biscotti in coffee. Perhaps even sharing some little biscotti pieces with my tiny tot 😊
Yields 24-30 biscotti cookies
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup white sugar
- 2 eggs
- 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
- 3/4 cup bittersweet chocolate, roughly chopped
- 8 ounces white chocolate, roughly chopped
- Preheat oven to 350°F with the rack in the middle. Line a cookie sheet with parchment paper or a silicone baking mat.
- Whisk the flour, cocoa, baking soda and salt in a medium bowl.
- In another large bowl, beat butter and sugar with a stand mixer until the mixture is light, fluffy and pale. Beat in the eggs, one at a time, until completely incorporated. Beat in the espresso.
- With the mixer on low, mix in the dry ingredients, until just combined. Mix in chopped chocolate. Try to not overmix the dough.
- Flour your hands a little and half the dough. Take each half of the dough and form 2 uniform 2-inch tall loaves directly on the baking sheet. Space the loaves 2-3 inches apart as they will expand a tad. Gently mold and elongate the loaves by pressing, and flattening with your hands. Don’t worry if they are not completely flat.
- Bake for about 25-27 minutes until firm. Remove pan from the oven and cool 10 minutes. On a cutting board, use a serrated (or not … I’ve used both types) knife to diagonally cut the cookies into 1/2-inches slices.
- Reduce oven to 325°F. Lay the cookies cut side down on the same baking sheet (remove the parchment or baking mat) and return to the oven for 15 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
- For the white chocolate dip: Melt the white chocolate over simmering water in a double boiler or using 20-second short bursts on and off in the microwave, stirring until melted. Dip the biscotti bottoms in the chocolate and lay cut side down on waxed paper until chocolate hardens.
- Store in airtight container in a cool place.
The espresso powder helps intensify the chocolate flavor, but if you don't have any, just skip it. Also if you are in a hurry, you can skip the white chocolate dip or instead drizzle the melted chocolate on top. Either way they are going to be delicious!