TWD: Chocolate Biscotti

Intense. Intense. Intense.

That pretty much sums up this week's Tuesdays with Dorie selection, Chocolate Biscotti. Jacque of Daisy Lane Cakes picked them, so if you want the recipe, please visit her blog.

Jacque did not pick a recipe for the faint of heart. Oh, sure, it was pretty simple to make - stir together a thick, chocolate dough (I used hazelnuts in mine), then bake twice (first in loaves, then in slices for the biscotti, or twice-baked, effect). Was I the only one who did a double - then triple - take on the two tablespoons of instant espresso powder?

I like chocolate. I love coffee. But this was a lot of instant espresso. These were almost over-the-top rich for me, but in a good way.

Here's the funny thing. When I was finishing up my baking, I forgot about a small number of once-baked biscotti sitting on a baking sheet, sliced and ready to go back in the oven. Only later did I realize that they were still soft because I hadn't baked them a second time. Confession time: I sorta kinda liked them better this way. Then I saw Jacque's P&Q post and felt better about it. I'm not alone!

Also, despite being overwhelmed by the amount of instant espresso in the biscotti, they were sublime dunked in coffee. Thanks, Jacque, for a no-fooling-around pick. I'd love to make these again - but even I might cut down on the amount of instant espresso!

Next week: Mary of Popsicles and Sandy Feet chose Date-Nut Loaf

Last week: Blueberry-Brown Sugar Plain Muffins