Wholewheat Coffee Raisin Chocolate Chips Oh So Good Biscotti

My First Biscotti 4
 
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.
 
Soft Bite
 
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.
 
My First Biscotti 3 Dipped
 
 
Wholewheat Biscotti
Original recipe by MadeHealthier.com, modified by Riana
 
On the Pan 2
 
Preheat the oven at 150 degree Celsius.
 
On the Pan 1Combined 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.
 
My First Biscotti 1
 
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.

 
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13 thoughts on “Wholewheat Coffee Raisin Chocolate Chips Oh So Good Biscotti”

  1. duh….cangkirnya mana tahan…beli dimana Ri? (yg dikomentarin cangkirnya, bukan biscotti-nya nih)

    Huehehe… mbeer lucu yak.. Ada yang lebih lucu lagi, Liz, yang kayak punya Peni Respati. Satu set teko enamel loreng ijo putih jadul itu loh, bentuknya buntek bulet gitu, sama cangkir-cangkir kalengnya juga. Belinya di Summarecon Serpong Mall, di Down Town Walknya, di toko jadul namanya Sagoo. Di toko Cemal-Cemil di Kemang juga ada. Yang ini gue belinya di Cemal-Cemil, tapi waktu itu liat di Sagoo ada juga. Sayang waktu di Sagoo gue gak beli teko enamel lorengnya, pas balik lagi ke situ udah abis, huhuhu… ——–Riana

  2. 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😀

  3. 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…:)

  4. 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!

    Duh. Do not call me that😦
    Itu bisa dihilangkan kok, aku aja yang iseng pake, karena di rumah lagi ada coffee extract Seruni. Pada akhirnya rasa kopi toh dominan didapet dari kopi beneran ketika si biscotti dicelup ke air kopi. Kalo keukeuh mau pake kopi, mendingan pake satu sdt kopi instan yang ditetesi sedikit air panas, aduk hingga larut berbentuk pasta. Sukses ya.. ————-Riana

  5. 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!

    Atau terlalu lama manggangnya. Lognya kering di luar, dalamnya masih agak chewy gitu, jadi bisa diiris. Ngirisnya pake piso tipis panjang atau piso gergaji. Biscotti memang takdirnya kering, karena kan dimakannya dicelup ke kopi sampe nyereeeep gitu.. ———-Riana

  6. Wah… thanks banget untuk pencerahannya!One day I’ll try again..
    Soal panggilan… uppss.. ok deh..
    Piss, Mbak! (^_^) (“)

  7. 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!

    Minang! Speaking of the devil, hahaha… ————-Riana

  8. 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….

    Mina, mana mungkin daku lupa dirimu? :-* ———-Riana

  9. Mau ikutan koment cangkirnya aja deh…
    Klo di Jakarta beli cangkir seperti itu mesti ke mall ya??
    Padahal…di pasar tradisional di kampung halaman saya di Jawa Tengah sana, banyak dijual cangkir dan teko2 yg loreng ijo putih itu.
    Soalnya penduduknya juga masih banyak yg pake..

    Kemarin waktu mudik, saya juga nyempetin beli satu set….

    Hugs,
    Nunik

    Ah, beruntungnya kamu!! ———–Riana

  10. Mbak, kalo di sini beli tepung wholewheat dimana yah?? btw cangkirnya …. keren tuh d jaman saya blom lahir …. ehhehehhe

    Di TBK, Ranch Market, Hero Kemang.. di mana lagi ya?
    Iya tuh cangkirnya, jaman saya kuliah. Loh umur saya berapa ya? Hahaha… ————Riana

  11. Hi Riana,
    I found this blog about 1 year ago and loved it since then.
    I always find myself come again to this blog to see if there is anything new.
    Like today, I’m glad that you posted flourless chocolate cake by jamie oliver.
    I will try to find time for making this cake because I am a chocolate lover.
    But my favorite is your wholewheat coffee raisin chocolate chip biscotti.
    I tried to make it several times already because it is so easy to make and healthy, plus because I am a coffee lover, I need biscotti for my morning coffee.
    I just want to thank you for making this beautiful blog with beautiful pictures. You really have the talent for that!!

  12. Mbak Ri nanya dong :
    -wholewheat diganti apa ya? oatmeal bisa nggak?
    -itu diaduk aja ya, bukan di mixer?
    -log itu pake loyang loaf ? atau membentuk sendiri di loyang kuker?
    -panggang yang pertama, suhu berapa ya?
    makasih sebelumnya yaaa mbak Ri..

    – Bisa, tapi diblender dulu sampe halus ya.
    – iya, diuleni kayak bikin roti. dimikser juga bisa, pake dough hook.
    – bentuk sendiri di loyang kuker.
    – suhu 180 derajat.
    sama-samaaaa… selamat minum kopiiii! ——Riana

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