Wednesday, September 13

Triple Love Biscotti

I’ve told you before about my undying love for kruidnoten.
So when I saw they - very logic since it’s half September… - had entered the shops, you maybe understand my first impulse was to buy the entire pile, rip open every bag and build my own kruidnoten-house where I could happily live in.
But I as well became a bit confused about it.
What was going on here? This isn’t normal! Do they think we don’t have a calendar - it’s 3 months till December! It’s just absurd!
Therefore I decided to go on strike and will refuse to participate in this ridiculous nonsense. I will be strong and will turn every kruidnoot down till half November!

It's true.
I did buy one bag.
But I can explain it one hundred percent -
I had to buy it.
I needed them for the following Triple Love Biscotti…so it doesn’t count and I’m still strong and still on strike (!)

Now is the first love in ‘triple love biscotti’ explained.
The second and third love will be also clear when I tell you they contain chocolate and coffee.
They contain chocolate coffee. ;)

This combination of flavours and spices is just absolutely heaven and perfect with a nice cup of coffee…

This biscotti (cantucci) is flavourful and exactly crunchy enough. It has a perfect subtle hint of coffee and the delicious big chunks of chocolate and kruidnoojes will melt a bit when you dunk it in your coffee…

I used my favourite biscotti recipe, which originally has hazelnuts (another love) instead of kruidnoten - also very, very good…

Triple Love Biscotti (makes bout 20)
- 280g (2 cups) all-purpose flour
- 150g (¾ cup) granulated sugar
- 1 tsp baking powder
- pinch of salt
- 1 tsp cinnamon powder
- 2 tsp instant espresso powder
- 3 eggs
- 1 tsp pure vanilla extract
- 100g (1cup) kruidnoten, roughly chopped
- 85g (½ cup) bittersweet chocolate, roughly chopped

1. Preheat oven to 150° C (300° F) and line a baking sheet with parchment paper

2. In a small bowl, whisk together eggs and vanilla extract. Mix in a large bowl flour, sugar, baking powder, salt, cinnamon and espresso powder. Add the egg mixture and beat until a dough forms, kneading with the back of your spoon and adding the chocolate and kruidnoten about halfway through.

3. Form a dough ball and divide it in two. Roll each half, on a lightly floured surface, out into a log - 20 cm long and 7 cm wide. Transfer them onto the prepared baking sheets and bake for 40 minutes, or until firm to touch.

4. Remove from oven and let cool for about 10 minutes

5. On a cutting board, using a sharp knife, cut slantwise both logs in slices, 1 to 2 cm tick

6. Arrange the slices on the baking sheet and bake for 10 minutes. remove them from the oven and turn slices over, bake again for another 10 minutes, until nice, firm and golden-brown on both sides.

7. Remove from oven and let cool. Store in an airtight container.


gilly said...

Oh Julia, your biscotti sound absolutely heavenly! I love the "triple love" explanation! :)

The kruidnoten sounds really good! I see where you linked to a recipe previously - have you ever made your own? I'll have to file that recipe away for sure!

Julia said...

Haha, thank you Gilly! =)
No, I’ve never made kruidnoten myself before, but will definitely try this winter! (half November...) Can’t wait; I have a feeling self-made will be even better =)

Anonymous said...

Hi Julia, You placed me in a big dilemma. I'm still dreaming about and longing for your ganache truffles; I catch myself regularly, mouthwatering, looking at the pictures of the truffles on your blog. But after tasting your triple love biscotti, I wasn't so sure anymore. The biscotti have a very pure mix of tastes, the kruidnoten mix very well with the dry subtle coffee biscotti and sure enough, chocolate is always a winner. After long deliberation I finally made an important decision: from now on, your biscotti and chocolate truffles will share a first place!!!!

Natalia said...

Those sound good to me. Savoring biscotti with coffee is one of my favorite things to do. It's a wonderful way to relax and enjoy.

Julia said...

Hi Anonymous, thank you for your lovely comment! =)
Nice to hear you made and liked them so much!
You gave an excellent biscotti-analysis, I completely agree! =)
O, and yes it is indeed difficult choosing!…ganache truffles are as well one of my favourites!

O, yes Natalia - indeed very relaxing…
I love the little melted chocolate chunks in my coffee...=)

peabody said...

Kruidnoten- is that like gingersnaps?
Love the photos by the way.

Julia said...

thanks peabody!
no, not exactly - kruidnoten are smaller, round, and far more crunchier.
I know kruidnoten aren't available everywhere, if you want to make this biscotti I recommend using the original hazelnuts.
…and I promise I will soon start experimenting and post my own kruidnoten recipe! =)

Fei said...

Oooohh!! MUST TRY!!! I never know what to do with all the kruidnoten in the shops (are they already hitting the counters?? wow..)

Will be dropping by more often! ;)

gattina said...

you take beautiful photos!
and I see your biscotti texture so perfect!

Julia said...

Hi Fei! Nice! =)
I read your Paris post - wonderful! I’m so gad I’m finally going back, I love Paris…
Enjoyed your Holland pictures - very nice…! =)

Thanks Gattina!