Coffee Break Biscotti

When four o’clock hits, it’s coffee time. Kids coming home from school requires a small dose of fortification. Biscotti is my treat of choice any day, anytime.


  • butter - 1/2 cup cold (can use margarine but please try it with butter!)
  • sugar - 1 3/4 cups
  • flour - 2 1/2 cups
  • baking powder - 1 1/2 tsp
  • salt - 1/2 tsp
  • eggs - 2
  • milk or soy milk - 2 tbsp
  • freeze dried coffee granules - 2 tbsp
  • mini chocolate chips - 3/4 cup
  • Glaze:
  • confectioners' sugar - 1 cup
  • cocoa powder - 2 Tbsp
  • coffee granules - 2 tsp, dissolved in 2
  • boiling water - 1 tbsp


Preheat oven to 350F (180C).

Cream butter and sugar until combined. Lower mixer speed and add remaining ingredients slowly, in the order they appear, just until a dough forms. Turn off mixer.

Divide dough in half. Form 2 logs and place them on a lined baking sheet. Bake for 1/2 an hour. Allow to cool for about 15 minutes, then slice with a sharp knife into rectangular pieces, on a slight angle.

Lower oven temperature to 325F (170C). Place cookies on their side and bake for another 7 minutes, then turn them over and bake for another 5–7 minutes, until toasted through. Cookies will harden more as they cool.

Glaze: Mix all ingredients together in a bowl. Keep mixing every so often to prevent the mixture from hardening. Drizzle over biscotti.

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