So, remember those fancy little Starbucks VIA samples? They were delicious and awesome, and I almost drank all of the coffee before I was able to make anything fun with it. This is good for Starbucks, but bad for this blog, so I kept a few of those samples and turned them into…Orange-Mocha Biscotti!
Yep, there’s coffee in the biscotti, so you get to dip coffee in your coffee. It’s really kind of meta.
Orange zest, dark cocoa, and almonds round these out quite nicely. And, well, give the biscotti a flavor other than coffee. So you can distinguish them, of course.
The Recipe: Orange-Mocha Biscotti
(inspired by Starbucks VIA and Martha Stewart’s Almond-Ginger Biscotti)
Yield: several dozen, depending on slice thickness
Time: 4 hours (including 2 hours cooling)
2 cups all-purpose flour
3/4 cup sugar, plus 1 teaspoon for dusting
2 teaspoons baking powder
2 tablespoons grated orange zest (one large orange)
1/4 tsp salt
1/2 cup almonds
2 packets VIA Colombia microground coffee
2 tbsp dark cocoa
3 large eggs
2 tsp vanilla extract
Preheat the oven to 350, and line a large baking sheet with parchment paper.
Whisk together the flour, 3/4 cup sugar, baking powder, salt, orange zest, cocoa powder, and VIA.
In another (smaller) bowl, whisk together the eggs and vanilla. Fold this into the dry ingredient mixture, and mix into a dough. Incorporate the almonds once the dough is workable — it’s likely to be dry and crumbly at first, then suddenly sticky and messy, so I suggest running some water in the sink before you get your hands in the dough.
Shape the dough into two logs, and place on the parchment-lined baking sheet. Aim for logs that are 1″ high and 3″ wide, but don’t feel bad if the dough won’t play nice — just try to get a consistent shape. You can work wonders with clever slicing after the dough is baked.
Sprinkle sugar on the logs, and slide them into the oven for half an hour. The biscotti logs should puff out and firm up (and may crack a bit). Pull them from the oven after 30 minutes, and cool on wire racks for two hours. Don’t throw away the parchment paper; you’re going to need it again for the second baking.
Once the logs are cooled, grab the biggest serrated knife you have, and start slicing. Turn the logs to a diagonal, and start slicing off 1/4″ biscotti. Lay these slices flat on that parchment-lined baking sheet from earlier, and toast them in the oven for 10 minutes on each side.
Cool the biscotti completely before serving and storing. In an airtight container, these babies will be good for several weeks…if you still have any left.
My favorite thing about these biscotti is that they’re not overly sweet — I leave the sweet/bitter ratio of coffee up to the drinker, because there’s such a range. I enjoy my coffee with zero additions, but sugar and cream are totally welcome complements to your coffee & biscotti.
And yes, that is a Starbucks mug. It seemed right.