Cocoa, Coffee and Vanilla Swirl Biscotti by @cakeofgina_

1h18

24 servings

🌾

770 g

All-purpose flour

🍫

29 g

Black cocoa powder

🧈

440 g

Cold butter

🍬

310 g

Icing sugar

🥚

4.4

Egg

☕

8.8 g

Instant coffee

💧

22 ml

Water

🍦

1.5 g

Vanilla

  1. Weigh
    • all-purpose flour for cocoa dough

    Weigh the cocoa-dough ingredients into a mixing bowl.

  2. Rub
    • all-purpose flour for cocoa dough
    • All-purpose flour
    • Cold butter

    Rub the flour, black cocoa, icing sugar, and cold butter together until sandy.

  3. Mix
    • egg for cocoa dough
    • Egg

    Add the egg and mix just until a cohesive cocoa dough forms.

  4. Roll
    • Black cocoa powder

    Roll the cocoa dough into a 2–3 mm rectangle between two sheets of parchment paper.

  5. Chill
    • Black cocoa powder

    Chill the cocoa rectangle for at least 60 minutes.

  6. Rub
    • all-purpose flour for coffee dough
    • cold butter for coffee dough
    • Instant coffee

    Rub the coffee-dough flour, icing sugar, and cold butter together until sandy.

  7. Dissolve
    • instant coffee
    • water

    Dissolve the instant coffee in the water.

  8. Add
    • instant coffee
    • water
    • egg for coffee dough

    Add the coffee liquid and egg to form a cohesive coffee dough.

  9. Roll
    • Instant coffee

    Roll the coffee dough into a 2–3 mm rectangle between two sheets of parchment paper.

  10. Chill
    • Instant coffee

    Chill the coffee rectangle for at least 60 minutes.

  11. Rub
    • all-purpose flour for vanilla dough
    • cold butter for vanilla dough
    • Vanilla

    Rub the vanilla-dough flour, icing sugar, and cold butter together until sandy.

  12. Add
    • egg for vanilla dough
    • vanilla

    Add the egg and vanilla, then mix just until a cohesive vanilla dough forms.

  13. Roll
    • Vanilla

    Roll the vanilla dough into a 2–3 mm rectangle between two sheets of parchment paper.

  14. Chill
    • Vanilla

    Chill the vanilla rectangle for at least 60 minutes.

  15. Step

    Stack the three chilled dough rectangles along their long sides to create the swirl pattern.

  16. Freeze

    Freeze the stacked dough for 30 minutes until firm enough to slice cleanly.

  17. Heat

    Heat the oven to 160°C.

  18. Slice

    Slice the chilled dough into 5 mm biscuits and arrange them on lined baking trays.

  19. Bake

    Bake the biscuits for 15–20 minutes at 160°C until set and lightly crisp.

Cocoa, Coffee and Vanilla Swirl Biscotti by @cakeofgina_

1h18

24 servings

🌾

770 g

All-purpose flour

🍫

29 g

Black cocoa powder

🧈

440 g

Cold butter

🍬

310 g

Icing sugar

🥚

4.4

Egg

☕

8.8 g

Instant coffee

💧

22 ml

Water

🍦

1.5 g

Vanilla

Preparation Steps

  1. Step 1/19

    Weigh the cocoa-dough ingredients into a mixing bowl.

    🌾all-purpose flour for cocoa dough
    🍫black cocoa powder
    🧈cold butter for cocoa dough
    🍫icing sugar for cocoa dough
    🍫egg for cocoa dough
    ⚖️kitchen scale
    🥣mixing bowl

  2. Step 2/19

    Rub the flour, black cocoa, icing sugar, and cold butter together until sandy.

    🌾all-purpose flour for cocoa dough
    🍫black cocoa powder
    🧈cold butter for cocoa dough
    🍫icing sugar for cocoa dough
    🥣mixing bowl

  3. Step 3/19

    Add the egg and mix just until a cohesive cocoa dough forms.

    🍫egg for cocoa dough
    🥣mixing bowl
    🥄spatula

  4. Step 4/19

    Roll the cocoa dough into a 2–3 mm rectangle between two sheets of parchment paper.

    🥖rolling pin
    📜parchment paper

  5. Step 5/19

    Chill the cocoa rectangle for at least 60 minutes.

    📜parchment paper

  6. Step 6/19

    Rub the coffee-dough flour, icing sugar, and cold butter together until sandy.

    🌾all-purpose flour for coffee dough
    🍬icing sugar for coffee dough
    🧈cold butter for coffee dough
    🥣mixing bowl

  7. Step 7/19

    Dissolve the instant coffee in the water.

    ☕instant coffee
    💧water
    🥣mixing bowl

  8. Step 8/19

    Add the coffee liquid and egg to form a cohesive coffee dough.

    ☕instant coffee
    💧water
    🥚egg for coffee dough
    🥣mixing bowl
    🥄spatula

  9. Step 9/19

    Roll the coffee dough into a 2–3 mm rectangle between two sheets of parchment paper.

    🥖rolling pin
    📜parchment paper

  10. Step 10/19

    Chill the coffee rectangle for at least 60 minutes.

    📜parchment paper

  11. Step 11/19

    Rub the vanilla-dough flour, icing sugar, and cold butter together until sandy.

    🌾all-purpose flour for vanilla dough
    🍬icing sugar for vanilla dough
    🧈cold butter for vanilla dough
    🥣mixing bowl

  12. Step 12/19

    Add the egg and vanilla, then mix just until a cohesive vanilla dough forms.

    🥚egg for vanilla dough
    🍦vanilla
    🥣mixing bowl
    🥄spatula

  13. Step 13/19

    Roll the vanilla dough into a 2–3 mm rectangle between two sheets of parchment paper.

    🥖rolling pin
    📜parchment paper

  14. Step 14/19

    Chill the vanilla rectangle for at least 60 minutes.

    📜parchment paper

  15. Step 15/19

    Stack the three chilled dough rectangles along their long sides to create the swirl pattern.

    📜parchment paper

  16. Step 16/19

    Freeze the stacked dough for 30 minutes until firm enough to slice cleanly.

    📜parchment paper

  17. Step 17/19

    Heat the oven to 160°C.

  18. Step 18/19

    Slice the chilled dough into 5 mm biscuits and arrange them on lined baking trays.

    🔪knife
    🍳baking tray
    📜parchment paper

  19. Step 19/19

    Bake the biscuits for 15–20 minutes at 160°C until set and lightly crisp.

    🍳baking tray

Composition

Ingredients

Types

Baking ingredients, Beverages, Liquids, Flavorings

Ingredients

All-purpose flour, Black cocoa powder, Cold butter, Icing sugar, Egg, Instant coffee, Water, Vanilla

Notes

All-purpose flour (for the cocoa shortcrust), Black cocoa powder (for the cocoa shortcrust), Cold butter (cubed, for the cocoa shortcrust), Icing sugar (for the cocoa shortcrust), Egg (medium, for the cocoa shortcrust), Instant coffee (dissolved in a tablespoon of water), Water (to dissolve the instant coffee), Vanilla (amount not given, for the vanilla shortcrust)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

133 kcal

Macro nutrients

Protein: 1.8g, Carbohydrates: 16.5g, Sugars: 6.1g, Fat: 6.5g, Saturated fat: 4g, Fiber: 0.7g, Sodium: 8mg

Nutritional Information

Minerals

Calcium: 13mg, Iron: 1.1mg, Potassium: 48mg

Vitamins

Vitamin A: 94µg, Vitamin D: 0.2µg, Vitamin B12: 0.1µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

18 minutes

Overall

1 hour 18 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

mixing bowl, rolling pin, parchment paper, kitchen scale, spatula, knife, baking tray

Appliances

Refrigerator, Freezer, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday season, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crisp, Buttery, Crumbly, Shortbread-like

Flavors

Chocolatey, Coffee, Vanilla, Sweet, Buttery, Bitter

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 14 days (Store fully cooled biscuits in an airtight tin,Keep in a cool, dry place away from sunlight), fridge : 21 days (Store in an airtight container,Bring to room temperature before serving to restore crispness), freezer : 90 days (Freeze fully cooled biscuits in an airtight container,Thaw at room temperature in the closed container)