Mocha Chip Biscotti

Jenna Hutchinson and Ashley Kosowan

Jenna Rae Cakes

The perfect pairing of sweet and crunchy, coffee and chocolate, is pure bliss dunked into a bold cup of coffee.

Ingredients

Mocha Chip Biscotti

2 Tbsp hot water

1 Tbsp instant coffee

3/4 cup granulated sugar

1/4 cup unsalted butter, room temperature

1 egg

1/2 tsp pure vanilla extract

2 1/4  cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup chocolate vermicelli or mini chocolate chips

Assembly

3 cups (660 g) dark couverture chocolate (if tempering) or dark chocolate melting wafers (if not tempering)

1 tsp JRC Antique Gold Lustre Dust or gold dust

1/2 tsp vodka

Method

Mocha Chip Biscotti

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together  hot water and instant coffee. Let cool.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed for 2 to 3 minutes, until light and fluffy. With the mixer on low speed, add the egg, vanilla, and coffee. Mix until combined. Scrape the bottom of the bowl with a spatula. Mix for an additional 15 to 30 seconds. Add the flour, baking powder, salt, and chocolate vermicelli. Mix on low speed until just combined.
4. Transfer the dough to a lightly floured surface. Shape it into a 12-inch-long log. Place the log on the prepared baking sheet. Use your hands to flatten the log until it is 1 inch thick. Bake for 15 minutes, or until golden brown. Set aside to cool. Reduce the oven temperature to 325°F.
5. Place the biscotti log on a cutting board. Use a serrated knife to cut it into 1/2- to 1-inch slices. Place the slices back on the prepared baking sheet, cut side down.
6. Bake for 10 minutes. Remove from oven and flip the biscotti. Bake for an additional 5 to 10 minutes, until golden. Let cool on the baking sheet.

Assembly

1. Temper the couverture chocolate or melt the chocolate wafers in a heat-resistant bowl in the microwave in 30-second intervals, stirring after each interval, until smooth. Transfer the chocolate to a tall glass or measuring cup. Dip the tip of each biscotti into the chocolate. Remove and shake, allowing any excess chocolate to drip off. Return the biscotti to the baking sheet until the chocolate sets.
2. In a small bowl, combine the JRC Antique Gold Lustre Dust and vodka. Stir until a smooth yet paintable consistency is achieved, adding more lustre dust if needed. Use a paintbrush to paint a coat of gold over the chocolate. Let dry before serving.
3. Store in an airtight container on the counter for up to 1 week.

Yield 12 biscotti