Deep Chocolate Biscotti with Coffee Flour

I recently discovered coffee flour and will admit that it has fascinated me.  According to an article in Medical Daily, the product is derived from the fruit of the coffee plants, contains 50 percent more protein per gram than whole wheat flour, and five times the fiber. Moreover, coffee flour contains three times the iron content than fresh spinach, twice the potassium of a banana, and 84 percent less fat than coconut flour, possibly becoming next year’s superfood. Considering all of that, I felt compelled to not only share this information, (and encourage you to do your own homework!) but also to create a recipe that utilizes this unique product.  How fitting to create biscotti, the perfect accompaniment to coffee with this flour!  Coffee flour is available online, and at Trader Joe's, but no doubt will be showing up on grocer's shelves soon.  This biscotti is delicious, and now a little bit healthier!  Makes about 30 biscotti   (I suggest printing this recipe without the photos!)

1 3/4 cups + 1 Tablespoons unbleached flour

3 Tablespoons coffee flour

1/2 unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup almonds or walnuts, chopped fairly fine

3/4 cup semisweet mini chocolate chips

6 Tablespoons (3 ounces) unsalted butter, very soft

1 cup granulated sugar

2 extra-large eggs

1 teaspoon vanilla

1 Tablespoon confectioners' sugar

Preheat the oven to 350-degrees.  Line two rimmed baking sheets with parchment paper.

In a bowl whisk together the flour, coffee flour, cocoa powder, baking soda, and salt.  Add the nuts and chocolate chips and mix well.  Set aside.

In the bowl of a stand mixer, beat the butter and granulated sugar until light and fluffy.  Add the eggs and beat until well combined.  Beat in the vanilla.  With the mixer on low, add the dry ingredients and mix until a stiff dough forms. 

With floured hands divide the dough into equal halves (weigh to be exact).  On one of the prepared pans shape one portion of the dough into a 12-inch long log, approximately 2 inches wide.  Repeat with the second portion of dough, placing on the same pan with about 2-inches between the logs.  Sprinkle liberally with the powdered sugar.

Bake for 25 minutes.  Remove from the oven and cool on the baking sheet for 5-6 minutes. 

On a cutting board, cut the logs on the diagonal into 3/4-inch slices, approximately 15 per log.

Place on two baking sheets and bake until crisp, about 10 minutes.  Cool biscotti on a rack.

Keep in an airtight container for up to a week, or in the freezer for a month.

Lemon-Pistachio Biscotti

Lemon-Pistachio Biscotti

Sometime, a little nibble is all that is needed to get through the afternoon.  Biscotti and a cup of tea or coffee is one of my favorite afternoon treats, and these are excellent.  Low in fat and really dense and crisp, these biscotti will hold up to a dip in in any hot beverage!

3 large (not extra-large) eggs

1 teaspoon lemon extract

1 Tablespoon finely-grated lemon zest

2 cups flour

3/4 cup + 2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup pistachio nuts, roughly chopped

Preheat the oven to 300-degrees and put the racks in the center of the oven.  Line two cookie sheets with parchment paper or silicon baking mats.

In a small bowl beat the eggs, lemon extract, and lemon zest until very well combined.

Combine the remaining ingredients in a large bowl, mixing well.  Add the egg mixture to the dry ingredients and, starting with a spatula or spoon, combine the ingredients.  Use your hands to finish mixing, as this is a very stiff dough.

Divide the dough in half (weigh to be exact), and on a floured board shape each half into an even log, 12-inches long.  Place the logs on one of the baking sheets, leaving plenty of space between, and place in the preheated oven.  Bake for 50 minutes.

Remove from the oven, and using a very long spatula, place each log on a rack and allow to cool for 5 minutes.  Slice each log into 1/2-inch slices and place them on the baking sheets (this time it will require 2 sheets).  Reduce the oven temperature to 275-degrees.  Place the biscotti in the oven and bake for 25-30 minutes, or until golden brown and almost crisp throughout.  Transfer to a wire rack to cool and dry.  (For extra-crisp biscotti, leave on the baking sheets to cool.)

Biscotti keeps well in an air-tight container for up to a month.