“Yield to temptation…it may not pass your way again”
Lazarus Long
On the 5th of September every year, schools across India celebrate this day as Teachers Day. Every attempt is made to make teachers feel special, & the kids make cards etc for them. 
Firmly put the heart into place & made notes of the recipe. But the head was stubborn too now, & wanted to go further. Before I knew it, I had doubled the dough & was subconsciously working towards a 2 toned biscotti!! Never heard of it, but wanted to try it & firmly had a plan in mind.
Glad I tried it because it came out great…very pretty too. Next time will increase the coffee to get a much deeper coffee flavour. Otherwise a great recipe; the reviews on FN were very helpful & whatever thoughts I had about crumbly/broken slices were put to rest. Many folk commented that a serrated knife is not the reason for crumbly/broken biscotti.
You’ve just got to use a good quality knife with a sharp cutting edge. I used my magical Santuko knife, in sharp, swift motions…no problem at all. Clean cuts for once & non crumbly biscotti!! Very yummy too!!
COFFEE CHOCOLATE BISCOTTI as adapted from Food Network
Ingredients:
For Chocolate portion:
Flour – 2 cups all-purpose
Cocoa powder – 1/2 cup unsweetened
Baking soda – 1 teaspoon
Salt – 1/2 teaspoon
Unsalted butter – 3/4 stick (6 tablespoons), softened
Granulated sugar – 1 cup
Vanilla Extract – 1 tsp
Eggs – 2 large
For coffee portion:
Flour – 2 1/4 cups all-purpose
Baking soda – 1 teaspoon
Salt – 1/2 teaspoon
Unsalted butter – 3/4 stick (6 tablespoons), softened
Granulated sugar – 1 cup
Eggs – 2 large
Instant Coffee- 2 tbsps (I used 1; but should have used 2)
Coffee extract – 1 tsp (optional)
Mini chocolate chips – 1/2 cup
2 tablespoon vanilla sugar (or confectioners’ sugar)
Method:
For the CHOCOLATE portion:
- In a bowl whisk together flour, cocoa powder, baking soda, and salt.
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In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy.
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Add eggs and beat until combined well.
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Stir in flour mixture to form a stiff dough.
For the COFFEE portion:
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In a bowl whisk together flour, coffee powder, baking soda, and salt.
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In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy.
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Add eggs and beat until combined well.
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Stir in flour mixture & chocolate chips to form a stiff dough.
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Preheat oven to 350 degrees F and butter and flour 2 large baking sheets/or line with parchment.
To finish:
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Divide each dough into 4.
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On prepared baking sheet with floured hands, form 8 long ropes 12″ X 1″ & join together to form a half chocolate/half coffee slightly flattened logs, each 12 inches long and 2 inches wide; 2 logs on each sheet. You should a total of 4 logs. I f you like, you can twist 1 or 2 to give some other effect too.
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Sprinkle with vanilla sugar. (you can use confectioners sugar instead).
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Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
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On a cutting board, with a sharp knife, cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack.
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Biscotti keep in airtight containers 1 week and , frozen, 1 month.
