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!

Uhm…

Ok.

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.