Backpacking, Bike Touring, Car Camping, Day Trip, Picnic
2 3/4 cups (355 g) all-purpose flour
1 cup (200 g) sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons finely ground dark roast coffee
1 cup (170 g) chocolate chips
2 tablespoons canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract
3 large eggs
2 mixing bowls
Serrated knife (or sharp chef's knife)
Preheat oven to 350° F. Line a baking sheet with parchment or a silicon baking mat, or coat with cooking spray.
Combine flour, sugar, baking powder, cinnamon, salt, ground coffee, and chocolate chips in a mixing bowl.
In a separate large bowl, combine oil, vanilla and eggs.
Add dry ingredients to wet ingredients and stir until blended well. The dough will be quite dry. With your hands, knead the dough just until it comes together.
Divide the dough in half and shape each portion into a log, about 8 inches long, flattening the log to about 1-inch thick. Place the logs several inches apart on the prepared baking sheet.
Bake for 35 minutes. Reduce the oven temperature to 325°F. Remove the logs from baking sheet and cool for about 5 minutes. Brush the logs lightly with water and let them cool for another 5 minutes.
On a cutting board, with a serrated knife, cut the biscotti into 3/4 inch slices. Arrange the slices, cut side down, on the baking sheet and bake for 10 minutes. Turn the slices over, and bake for another 10 minutes. Remove from the oven and let cool. The biscotti will be slightly soft until they cool completely.