Currently Reading: Gabriel’s Inferno (Gabriel’s Inferno #1) by Sylvain Reynard
“She accepted his invitation graciously and was rewarded later with tiramisu, espresso, biscotti, grappa, and finally a small chocolate Baci, in leisurely succession. Professor Emerson was not rewarded with these delights, and so he just sat there, brooding, as he watched Ms. Mitchell enjoy herself.”
On a rainy day, some things are just plain comforting. Like tomato soup and grilled cheese. Or a nice warm fire to curl up in front of with a good book. But the best thing on a rainy day is tea and cookies, or more precisely, chocolate biscotti with tea. The cookie’s crunchiness is counteracted with the tea’s warm ability to melt everything and everything seems right with the world.
It could be that it’s any cookie that would make this happen, but chocolate has such a warming effect that it just makes it that much more pronounced. Some people like their biscotti extra pretty with a chocolate drizzle, or extra rustic and crumbly, but any way you make it, its still just a good snack. Plus it never really goes stale.
Chocolate Biscotti by Kitchen Cici
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup sugar
- 1 tsp coffee extract (or instant coffee granules)
- 2.5 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
Preheat oven to 375°F. Whisk together oil, eggs, sugar, and coffee extract (or coffee granules). Then add in the flour, cocoa powder, and baking powder.
Shape into two logs, each 1/2-inch thick. This is a pretty sticky dough, so mentally prepare yourself and don’t say I didn’t warn you because I just did. Bam.
Bake for 30 minutes. Take it out and let it cool, then cut it up into 1/2-inch strips.
Bake for another 20-30 minutes, flipping them over halfway through.