Right now I’m in the middle of a big move – across the ocean. We’re tired, jet-lagged, nervous and excited. This Christmas will definitely be an interesting one, but we’re looking forward to it. I won’t be around much for the rest of the holidays, but I’m sure you understand right?
I couldn’t let this Christmas pass me by without sharing this recipe with you, since it’s made an appearance on quite of few of our Christmas platters throughout the years. I’m not much of a coffee drinker (besides the wimpy sugary/flavoured kind) but biscotti makes me wish I was. I would gladly make a batch of coffee just to dip these into. This cookie is not a side. The coffee will become the accompaniment, not the other way around.
I made mine with caffeine-free instant coffee, so my son could have some too. He dipped his in warm milk and I had mine with some Brazilian Baia Tea (my favourite). These will definitely continue to be a yearly tradition for us. Just look at that melty chocolate, coffee-infused cookie with bits of almond. Yum! I’m already looking forward to making more once we’re settled in our new place.
Now if you’ll excuse me I have some sleep to catch up on… after I go shopping… and take care of my kids…. and look for new apartment furniture in Christmas crowds…. and unpack….. and… ok maybe that bit of sleep is lost forever.
- 2 eggs
- 2 tablespoons instant coffee
- ½ cup butter, softened
- ¾ cup sugar
- 2 cups flour
- 1.5 teaspoons baking powder
- 1 cup chopped almonds
- 4 ounces baking chocolate, coarsely chopped
- Whisk together eggs and instant coffee until coffee is dissolved.
- Beat butter and sugar in a separate bowl until well blended. Add egg mixture and beat to combine.
- Stir together flour and baking powder; gradually stir into butter mixture until well blended. Stir in almonds and chocolate.
- Divide dough in half and roll each, on a baking sheet lined with a lightly floured piece of parchment paper, into 14 inch logs; placing them at least two inches apart.
- Bake at 325ºF for 25 minutes or until lightly browned. Let cool 10 minutes and then slice each log into 18 (3/4 inch) slices. Stand slices upright on baking sheet and bake an additional 10 minutes, or until crisp and dry. Cool completely before storing, covered, at room temperature.
Adapted from Kraft Canada.