Recipes For Cookies Biscotti To Eat With Coffee

Serve these tasty baked goods that are simple to make and complement your morning coffee, whether it’s a basic cup of joe or an elaborate blended cappuccino.

When staging a Gourmet Coffee Bar event in the home, try these no-fail recipes to add some sweet treats to the get together. They goodies are easy to make, require just a few ingredients and always deliver a quality product!

Easy, No-Fail Biscotti

(makes 14 – 18 biscotti which are perfect for dipping into coffee, milk, hot chocolate or dessert wine)

1. Preheat oven to 350 F.
2. Blend the following ingredients on low speed for 3 to 4 minutes.
3. 1 box of cake mix (flavor optional)
4. 1 stick of butter, melted
5. 1 cup flour
6. 2 large eggs
7. Use a spatula to scrape down the sides of the bowl and form the dough into a ball.
8. Place the dough ball onto a baking sheet lined with parchment paper.
9. Use floured hands to shape the dough into a rectangle approximately ½ inch thick. The rectangle should be mounded slightly higher in the center along the longitudinal midline of the rectangle.
10. Bake the biscotti rectangle for 30 – 35 minutes, until it feels firm when lightly touched with a finger and a toothpick comes out clean, when inserted in the middle of the dough.
11. Remove the baking sheet from the oven, cooling the biscotti for 10 minutes. Do not turn off the oven.
12. Use a serrated knife to cut the dough into 1 inch thick slices along the diagonal. Turn these slices onto the cut sides and arrange them on the parchment lined baking sheet.
13. Bake for 10 minutes. Turn the oven off and leave the biscotti in the oven.
14. Remove the biscotti after 30 – 40 minutes, once the cookies are crisp. Transfer the biscotti to a cooling rack for 2 hours. Once cool, store the biscotti in an airtight container.

Macaroon Rectangles

(makes 2 dozen moist and chewy bars)

1. Preheat oven to 350F
2. Combine 3 ½ cups sweetened shredded coconut with 1 cup of ground almonds. Add in up to 14 ounces of sweetened condensed milk, mixing until everything is well coated, but not too damp.
3. Stir in ½ tsp vanilla extract, ¼ tsp almond extract and 1 egg. Mix until well blended.
4. Scrape the batter into an 8-inch square pan that’s been lined with foil. Use fingers dampened with water to spread the batter evenly.
5. Bake for 30 minutes until the top is dry and the center is firm. Remove from the oven to cool on a rack for 20 minutes.
6. Invert onto a cutting board, removing the foil from the macaroons. The foil may be sticky and difficult to rip off the cookies.
7. Cut with a knife into 24 rectangles.

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