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Parve
Easy
1 Hour, 30 Minutes
Diets 
When four o’clock hits, it’s coffee time. Kids coming home from school requires a small dose of fortification. Biscotti is my treat of choice any day, anytime. I decided to see what coffee biscotti would do for midafternoon snack…. It was a great success! Coffee and biscotti — snack time’s ultimate shidduch. I love happy endings.
Yields 24 cookies
1/2 cup cold butter or margarine (Please try it with butter!)
1 and 1/4 cups sugar
2 and 1/2 cups Glicks Flour
1 and 1/2 teaspoons Gefen Baking Powder
1/2 teaspoon salt
2 eggs
2 tablespoons milk or soy milk
2 tablespoons freeze-dried coffee granules
3/4 cup Haddar Mini Chocolate Chips
2 tablespoons Gefen Cocoa Powder
2 teaspoons coffee granules, dissolved in 2 tablespoons boiling water
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Cream butter and sugar until combined. Lower mixer speed and add remaining ingredients slowly, in the order they appear, just until a dough forms. Turn off mixer.
Divide dough in half. Form two logs and place them on a lined baking sheet. Bake for half an hour. Allow to cool for about 15 minutes, then slice with a sharp knife into rectangular pieces, on a slight angle.
Lower oven temperature to 325 degrees Fahrenheit (170 degrees Celsius). Place cookies on their side and bake for another seven minutes, then turn them over and bake for another five to seven minutes, until toasted through. Cookies will harden more as they cool.
Mix all ingredients together in a bowl. Keep mixing every so often to prevent the mixture from hardening.
Drizzle over biscotti.
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