In a small heavy saucepan heat and stir unsweetened chocolate until melted over hot water in a double boiler. Remove from heat and cool slightly. Meanwhile stir together flour, cinnamon, and salt. In a
large mixer bowl beat 1/2 cup shortening and butter with electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy. Dissolve the instant coffee crystals in the water. Add coffee mixture, melted chocolate and egg to butter mixture, beat well. Add flour mixture and beat until well mixed. Cover and chill about 1 hour or until easy to handle. Shape into two 7 inch rolls. Wrap and chill for at least 6 hours or overnight. Cut into 1/4 inch slices. Place on an ungreased cookie
sheet and bake at 350 for 8 or 9 minutes. Remove to wire rack to cool. In a small heavy saucepan heat and stir semisweet chocolate pieces and 3 tablespoons shortening over low heat until melted. Dip one half of each cookie into chocolate mixture. Place on waxed paper until chocolate is set. Makes about 55.
Preheat oven to 350. Grease a 13″x9″x2″ baking pan. Combine
chocolate, butter, and coffee powder in heavy small saucepan. Stir
over low heat until melted and smooth. Remove from heat, cool
In a large bowl, beat eggs until frothy. Gradually add sugar and
beat until mixture is pale yellow and slighly thickened. Stir in
flour, cocoa, and salt. Add vanilla, liqueur, and melted chocolate
mixture, stir until well blended.
Beat cream cheese and butter in a large bowl until smooth. Add
sugar and beat until fluffy. Beat in eggs, flour, and coffee
Set aside 1/2 cup brownie batter for topping. Pour remaining batter
into prepared pan. Carefully spoon cream cheese mixture over
batter, covering completely. Sprinkle chocolate chips evenly over
cream cheese layer. Drop reserved batter by tspnfuls over cream
cheese layer. Using a small knife, swirl batter into cream cheese
mixture to resemble a marble pattern.
Bake brownies until edges are light golden and toothpick inserted
into center comes out with some crumbs still attached, about 30
mins. Cool completely in pan on rack, cut into squares.
2-1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cocoa powder
4 teaspoons coffee beans ground for espresso
1 teaspoon baking soda
1 cup toasted California walnuts, chopped
2 tablespoons extra-virgin olive oil
1/8 cup whole milk
Preheat the oven to 350º F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
Place dough onto a floured surface. Divide evenly into two pieces. Roll the dough into two 12 inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat – approximately 3 1/2 inches wide. Bake the logs until they spring back when pressed lightly.
Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick. Arrange the biscotti on the baking sheet, flat on their side.
Bake again, at 350º F, for 8 more minutes. Let cool. Store in an airtight container.