Dufflet has become a household name throughout Canada for their delicious sweets and treats, and this week the Eat to the Beat team is very excited to share a recipe by Dufflet Rosenberg.
For over 35 years, Dufflet Pastries has been Toronto’s source for baked desserts, chocolate confections and sublime wedding and celebration cakes.
We have been very fortunate to have Dufflet participate in Eat to the Beat since the very beginning!
“I have participated in Eat to the Beat since its inception… It’s a fantastic night, celebrating women in the culinary arts while increasing awareness for Willow. The evening is fun, delicious and worthwhile.”
Dufflet established Dufflet Pastries in 1975. Using premium ingredients, with no artificial flavours, colours or preservatives added, Dufflet has created a haven for all those with a sweet tooth! Dufflet’s menu includes Cappucino Dacquoise, Chocolate Raspberry Truffle, Strawberry Cream Cake and French Lemon Euro Tart. Many delicious creations await you when you visit Dufflet’s Pastries.
Add a little sweetness to your day, and enjoy Dufflet’s very own recipe for Chocolate Coffee Biscotti!
Dufflet Chocolate Coffee Biscotti
Makes 24 Cookies
2 cups all-purpose flour
1½ tsp baking powder
1 tsp cinnamon
¹⁄8 tsp salt
½ cup unsalted butter
½ cup firmly packed brown sugar
½ cup white sugar
2 tsp instant coffee or espresso powder
2 large eggs
1 cup chopped semi sweet chocolate
1 cup chopped toasted pecans
1. Preheat oven to 325°F. Sift the dry ingredients together. Combine butter, sugars and instant espresso in bowl of an electric mixer. Using the paddle attachment beat until light and fluffy.
2. Add eggs one at a time, beat until well combined.
3. Add dry ingredients, then the pecans and chopped chocolate.
4. Divide into 4 even logs on 2 baking trays lined with parchment paper. Press the logs down to 2.5” height.
5. Bake about 25 minutes until firm and lightly coloured.
6. Remove from oven, cool 10 minutes, and then slice on the diagonal into ½” slices.
7. Place cut side down on tray and bake another 10 minutes, turn over and bake again until golden brown. Cool and pack in airtight containers.