I’m going to be honest with you: coffee is not my favorite…anything. It tastes WAY too bitter for me and it gives you really gross breath. However, the best part of coffee, in my opinion, is the smell. I love the smell of fresh coffee – and it works out for me because my husband loves to drink it!
Something else I’m not a fan of: hard cookies. My parents are both hard cookie enthusiasts, while I prefer chewy cookies that may even be slightly under-baked. But I can get on board with a hard cookie that can be dunked in tea (or coffee, if you must).
Even if you’re not a fan of traditional biscotti, these little devils may change your mind. They also make your home smell AMAZING while they’re baking.
2 c. organic whole wheat pastry flour, like Bob’s Red Mill
2 tsp. baking powder
¼ tsp. sea salt
2 T. instant coffee
2 T. flaxseed, ground
8 T. coffee-infused bourbon (learn more about infusing your own liquor!)
1 tsp. vanilla extract
½ c. coconut oil, softened or room temperature
¾ c. coconut sugar
1 c. chopped nuts
Pinch of cinnamon (optional)
For the biscotti:
Preheat the oven to 325°. Line a cookie sheet with parchment paper or a silpat.
Mix the flaxseed and tablespoons of bourbon in a small cup. Let it rest for 10 minutes so it becomes thicker.
In a small bowl, combine the flour, salt, baking powder, cinnamon, and instant coffee. Set aside.
In a large mixing bowl, cream the sugar, coconut oil, and vanilla. Add flaxseed/bourbon mixture until ingredients are incorporated. Slowly add the dry ingredients to the mixing bowl along with the nuts. If your mixture is not binding properly, add a tablespoon of water while the mixer is going. Your final product should look like this:
Place the dough on the cookie sheet and flatten it out to about ¾ of an inch in thickness. You can make it the shape of a football. (If you prefer shorter slices of biscotti, make two smaller footballs.)
Bake the biscotti for about 30 minutes. (Try 15-20 minutes for two smaller pieces.) Insert a toothpick and make sure it comes out clean. Place on a cooling rack for about 10 minutes.
After, place the giant piece of biscotti on a cutting board and cut it into slices while it’s still a bit warm. (If you want to be fancy, you can cut it diagonally.) If you like softer biscotti, leave it on the cooling rack to cool completely. If you want standard, crunchier biscotti, place the slices on their slide and bake for another 5 minutes.
Serve the biscotti with tea or coffee, or even better: ice cream :-)