Time: N/A
Yield: N/A
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/3 cup finely ground Crank Coffee (Morning Glory)
- 1 tsp cinnamon
- 2 tsp black pepper
- 1 tsp baking soda
- 1/2 cup (113g) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 Tbsp vanilla extract
- 1/2 cup white chocolate, chopped
- 1/3 cup (75g) dried cranberries
- 2/3 cup unsalted pistachios
- 1/2 cup dark chocolate, chopped
Directions:
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, salt, coffee grounds, cinnamon, black pepper and baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), cream together granulated sugar and butter for 3 minutes on medium speed. Scrape the sides of the bowl. Add the eggs one at a time, mixing for 10 seconds at medium-low speed after each addition.
- Scrape the bowl down again and then beat in the vanilla extract. Add the dry ingredients and mix on low just until the dough comes together. Add the white chocolate, cranberries, pistachios and mix just until everything is well combined (about 15 seconds).
- Transfer the dough to a lightly floured work surface and form it into a large ball. Divide the dough and roll each half into a log, approximately 1 inch high and 2 inches wide. Place both logs onto the lined baking sheet, spacing them 2-3 inches apart. Bake for 30-35 minutes until they have spread out.
- Remove logs from the oven and allow them to cool for 10 minutes. Lower oven temperature to 300°F. Using a sharp serrated knife, slice each log into ¼ – ½ inch wide biscotti. If your logs are very crumbly, you can lightly mist them with water before cutting.
- Place each biscotti bottom-side down onto the baking sheet. Bake for 20-25 minutes until firm and dry. Once the cookies have cooled completely, melt the dark chocolate in a double boiler (or in 20-second bursts in the microwave, stirring between each one). Dunk biscotti into the chocolate and allow to cool on a parchment-lined baking sheet until set.
Store finished biscotti in an airtight container at room temperature for up to a week or freeze for up to 3 months.