Deep Chocolate Biscotti with Coffee Flour

I recently discovered coffee flour and will admit that it has fascinated me.  According to an article in Medical Daily, the product is derived from the fruit of the coffee plants, contains 50 percent more protein per gram than whole wheat flour, and five times the fiber. Moreover, coffee flour contains three times the iron content than fresh spinach, twice the potassium of a banana, and 84 percent less fat than coconut flour, possibly becoming next year’s superfood. Considering all of that, I felt compelled to not only share this information, (and encourage you to do your own homework!) but also to create a recipe that utilizes this unique product.  How fitting to create biscotti, the perfect accompaniment to coffee with this flour!  Coffee flour is available online, and at Trader Joe's, but no doubt will be showing up on grocer's shelves soon.  This biscotti is delicious, and now a little bit healthier!  Makes about 30 biscotti   (I suggest printing this recipe without the photos!)

1 3/4 cups + 1 Tablespoons unbleached flour

3 Tablespoons coffee flour

1/2 unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup almonds or walnuts, chopped fairly fine

3/4 cup semisweet mini chocolate chips

6 Tablespoons (3 ounces) unsalted butter, very soft

1 cup granulated sugar

2 extra-large eggs

1 teaspoon vanilla

1 Tablespoon confectioners' sugar

Preheat the oven to 350-degrees.  Line two rimmed baking sheets with parchment paper.

In a bowl whisk together the flour, coffee flour, cocoa powder, baking soda, and salt.  Add the nuts and chocolate chips and mix well.  Set aside.

In the bowl of a stand mixer, beat the butter and granulated sugar until light and fluffy.  Add the eggs and beat until well combined.  Beat in the vanilla.  With the mixer on low, add the dry ingredients and mix until a stiff dough forms. 

With floured hands divide the dough into equal halves (weigh to be exact).  On one of the prepared pans shape one portion of the dough into a 12-inch long log, approximately 2 inches wide.  Repeat with the second portion of dough, placing on the same pan with about 2-inches between the logs.  Sprinkle liberally with the powdered sugar.

Bake for 25 minutes.  Remove from the oven and cool on the baking sheet for 5-6 minutes. 

On a cutting board, cut the logs on the diagonal into 3/4-inch slices, approximately 15 per log.

Place on two baking sheets and bake until crisp, about 10 minutes.  Cool biscotti on a rack.

Keep in an airtight container for up to a week, or in the freezer for a month.

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