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.
Original recipe by MadeHealthier.com, modified by Riana
Preheat the oven at 150 degree Celsius.
Combined in a bowl:
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.
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.
- 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.