MAKES ABOUT 20–24 BISCOTTI / ACTIVE TIME: 30 MIN / INACTIVE TIME: 1 HR
2¼ cups all-purpose flour
1½ cups sugar
¼ cup used coffee grounds
2 teaspoons cocoa powder
2 teaspoons baking powder
2 teaspoons kosher salt
2 eggs plus 1 egg yolk
1¼ cups chopped toasted hazelnuts
Position a rack in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, mix the flour, sugar, coffee grounds, cocoa powder, baking powder, and salt together. Stir in the eggs and yolk until just incorporated. Fold in the hazelnuts and knead for about 2 minutes, until well incorporated.
Form the dough into 4 logs about 6 inches long and 1½ inches wide. Place on a baking sheet and bake for 20 minutes, until lightly browned.
Let the logs cool. Reduce the oven temperature to 200°F. Cut each log into about 5 to 6 slices, each 6 inches long by ¼-inch-wide. Spread them flat on two baking sheets and bake for an additional 35 to 45 minutes, until hard.
Remove from the oven and cool. Store in an airtight container away from light for up to 15 days.
MAKES 2 PINTS / ACTIVE TIME: 30 MIN / TOTAL TIME: 2 HRS or more (depending on the ice cream maker)
2 cups whole milk
2 cups whipping cream
3 tablespoons used coffee grounds
8 egg yolks
1 cup sugar
In a medium saucepan, combine the milk, cream, and coffee grounds and cook over medium high heat until hot and steamy. Remove from the heat, cover with a lid, and let stand for 10 minutes to infuse the flavors.
In a medium bowl, whisk the yolks and sugar while slowly adding the coffee mixture. Pour the combined mixture back into the pan. Cook over medium heat, stirring continuously, until the liquid on the sides of the pot is thickened and coats the back of a wooden spoon, about 7 minutes. Remove from the heat, strain through a fine strainer, and cool.
Freeze in an ice cream maker according to the manufacturer’s instructions.
SERVES 4 / ACTIVE TIME: 10 MIN / INACTIVE TIME: 1 HR
The sweetly nutty flavor of sunchokes goes exceptionally well with the burnt, bitter notes of coffee grounds. Salt baking breaks down the toughness of root vegetables. I also make this with old parsnips.
3 pounds coarse salt (see Note)
2 cups used coffee grounds
¼ cup water
2½ pounds (6 cups) sunchokes (Jerusalem artichokes), skin on
Preheat the oven to 400°F. Line an 8 ×11-inch baking sheet with foil.
In a large bowl, stir together the salt, coffee grounds, and water until the consistency of wet sand.
Spread 2 cups of the salt mixture in a ½-inch layer on the baking sheet, creating a bed for the sunchokes. Top with the sunchokes, then cover with the remaining salt mixture, patting it lightly into a mound.
Bake for 1 hour, or until a crust forms. Remove from the oven and let stand 10 minutes. Crack the crust and brush the salt mixture from the vegetables. Serve as a side as you would potatoes.
NOTE:
Coarse kosher salt can be purchased more cheaply in bulk at specialty stores.