I really do love biscotti - crunchy little cookies that aren't too sweet, and the ones I make are also generally without any added fat. (Not saying that they're fat-free, though, as the eggs and the chocolate obviously contains plenty of fat.)
This is a pretty divine combination. I wish I had used a bit more coffee, or more potent beans, because the cardamom definitely took over, but since I love cardamom... well, they came out really nice. Perfect with a cup of coffee!
Coffee & Cardamom White Chocolate Biscotti
about 50 small cookies
2 eggs
200 g sugar
1 tbsp cardamom, freshly ground in a mortar and pestle
1 tbsp ground espresso beans
1 tsp salt
4-500 ml flour, spelt is fine if you've got it or use regular all-purpose
1 tsp baking powder
100 g white chocolate, coarsely chopped
Heat the oven to 180°C. Mix the eggs, sugar, cardamom, coffee and salt. Add 300 ml of flour, and the baking powder. Add the chocolate. Gradually add more flour if the dough is too sticky to handle - don't use so much that it gets crumbly, but it needs to be firm enough to be shaped.
Form ropes, about 2-3 cm, and place on a lined baking sheet.
Bake at 180°C for about 20 minutes. Remove the sheet, and when the ropes are cool enough to handle, cut them diagonally into biscotti and place them back in the oven at 100°C for about 20-25 minutes to dry out.
Recipe in Swedish:
Kaffe & kardemummabiscotti med vit choklad
2 comments:
Åh, det låter supergott, såna ska jag baka!
I baked a batch of these today after I absentmindedly dumped a scoop of porridge oats on top of the coffee grounds in the coffee press. Rather than throw it out, I remembered you making these. I added a little oil to compensate for the extra oats & help the dough stick together. They came out great. Thanks a bunch, Anne.
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