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Sheila’s Espresso-Chocolate Chip Biscotti

Written by Rachel, Posted in Baking, Dessert, Holiday

Espresso-Chocolate Chip Biscotti

Recipe Type: Baking, Dessert, Snack

Author: Sheila Stachofsky

Ingredients

Instructions

In the bowl of a stand mixer, mix flour through the salt. In a small bowl, mix the instant coffee with 1 T hot water until the granules are dissolved. Blend the rest of the ingredients, along with dissolved coffee, into the dry ingredients until mixture is blended and seems like a stiff cookie dough.
Divide dough in half. Form 2 logs, 14 inches long and 2 1/2 inches wide, 3/4 inches high. Place side by side on parchment-lined sheet pan. Bake 3- minutes. Remove and cut in 3/4 inch slices, diagonally. Use a sharp, serrated bread knife for this, cutting gently in a sawing motion so the biscotti does not crumble. Arrange slices on the pan, and bake an additional 10 minutes to toast and make crunchy. Flip and toast again (you do not have to do this step if you prefer your biscotti chewy).
For an added special touch, you can dip one end of the biscotti in melted chocolate.
Store at room temperature in a sealed container or plastic bag, or in the freezer.

Recipe Type: Side

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 3

It tastes like fall!

Ingredients

Instructions

Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.