Wholewheat Coffee Raisin Chocolate Chips Oh So Good Biscotti
How many of you like black coffee? I mean black black. No sugar whatsoever.
I know Minangsari likes it black
Me too. I’m not a coffee person, but I prefer black coffee rather than the sugared one. I have to admit though, that if only it got certain kick, the black black will be just perfect. It needs biscotti.
This coffee companion is supposed to be dipped into the coffee, so it is supposed to be dry. When you dip it into the coffee, let it hang there for awhile to absorb all the coffee liquid until it softens and ready for the kill. Ow, yeah, you know when it’s ready. And when you finally bring it into your mouth, you know, the eternity is right here, right now.
Wholewheat Biscotti
Original recipe by MadeHealthier.com, modified by Riana
Preheat the oven at 150 degree Celsius.
Combined in a bowl:1 egg
3 Tbsp water
2 Tbsp oil
1/2 tsp coffee extract (optional, I used Seruni coffee extract)
1/3 cup sugar (reduce the sugar to 1/4 cup if you use raisin or other sweet dried fruits for filling variation)
Whisk them all together until well combined.
Then add:
1/3 cup almond or raisin or any good stuff you like
1 - 2 cups wholewheat flour
1 tsp baking powder
1/2 tsp cinnamon powder
1/4 cup chocolate chips (optional)
As for the flour, add 1 cup first, then add other ingredients, mix well. Gradually add more flour until you can easily form it into a log.
Bake the log for about 35 minutes, let it cool on the rack. Using a serrated knife, cut the log into slices, then bake them for the second time in 140 degree Celsius oven for about 20 minutes or until dry.
Note:
- There are many biscotti recipes you can find around, but I was looking for the one using all wholewheat flour. This one I got from MadeHealthier was the easiest, easy to adapt, foolproof, yet so good you won’t believe how a satisfying nibble can be this easy to make.
- You can use almond extract instead of coffee or omit it whatsoever. I just happened to have 1 bottle of the famous Seruni coffee extract, screaming to be abused.
- I wished I had almond around! The flavour will improve with nuts. Damn.
Comment by eliza — June 24, 2009 @ 9:59 pm
duh….cangkirnya mana tahan…beli dimana Ri? (yg dikomentarin cangkirnya, bukan biscotti-nya nih)
Comment by Chennette — June 24, 2009 @ 10:01 pm
oooh, those enamel cups/mugs are just like what we grew up using for our tea
in Trinidad. Flashback! Never tried making my own biscotti, but I do like coffee…with condensed milk, never black though 
Comment by nura — June 25, 2009 @ 9:26 am
assalamu’alaikum mbak…salam kenal, sebulan belakangan ini saya baru nemu blognya yang sangattt kerennn. jadinya saya bolak balik ngintip semua yang ada di blog ini (boleh kann..). Saya jadi semangat belajar baking lagi gara gara blog ini, mmm dah praktek JCC nya lima kali he he, testernya komunitas sunday dinner…whuaaa mereka sukaaa…:)
Comment by jane — July 5, 2009 @ 10:04 am
Salam kenal, Mbak Riana!
Web Mbak salah satu web baking favorit yang selalu saya kunjungi, dan mendorong saya untuk berani coba-coba baking.. he..he.. Berhubung masih belajar, saya belum punya koleksi bahan baking lengkap.. mau tanya: gantinya coffee extract apa ya? saya dah coba browse, tapi belum ketemu jawaban yang pastinya. Timbul ide untuk menggantinya dengan beberapa sendok teh kopi tubruk saja… apa bisa ya? Kalau bisa, berapa sebaiknya takaran yang bisa menggantikan 1/2 tsp coffee extract itu? Terima kasih banyak, Master Riana!
Comment by jane — July 6, 2009 @ 7:24 am
Salam sejahtera…
Akhirnya kemarin saya coba untuk buat biscotti-nya tanpa coffee extract. Waktu sudah jadi, ternyata biscotti-nya padat sekali dan kering. Waktu dipotong terpaksa harus tebal karena retak dan pecah. Mungkin apinya kebesaran, ya? Ukuran log-nya kira2 berapa, Mbak? Harusnya seperti apa sih ‘look n feel’ log-nya sebelum dipotong? Btw, soal rasanya sih, tetap yummy..he..he.. Thanks y, Mbak!
Comment by Rozy — July 11, 2009 @ 11:28 am
Colourful Blog !
Comment by jane — July 12, 2009 @ 5:12 pm
Wah… thanks banget untuk pencerahannya!One day I’ll try again..
Soal panggilan… uppss.. ok deh..
Piss, Mbak! (^_^) (”)
Comment by minang — July 20, 2009 @ 8:55 pm
whoaa…pas banget niy… lagi pengen bikin camilan buat nemenin ngupi malem (not a good idea for my waist line) this looks yummy indeed… pake mixed nuts enyak kali ya.. TFS mbak ri!
Comment by Mina — July 24, 2009 @ 1:00 pm
Mba…Salam kangennnn bangett…nget..(mungkin da lupain daku nih… gpp yg penting sy ingat mba Ri trus ya.. ‘my inspiration’).
sama sy mau kommen cangkirnya ha..ha.. (krn blm pd bikin jenis kue kering) masih ingat sy pertama kali belajar minum pake cangkir…itu model cangkirnya… nostalgia….