Espresso Biscotti

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  • 36
  • Average
  • 40 mins
  • Average budget

Ingredients

  • 2 cups flour
  • 2 tbsp instant coffee or espresso powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 tbsp grated orange zest
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup toasted chopped almonds
  • Optional: 1 oz melted chocolate to drizzle over if desired.

Preparation

Step 1

Heat oven to 350F.

Step 2

Beat flour, espresso, cinnamon, baking soda, baking powder, sugar, salt and zest.

Step 3

In small bowl beat eggs and vanilla; add them all at once to dry ingredients. Beat until dough forms.

Step 4

Turn dough onto floured board; form ball. Divide dough in half and form into each 12" x 2" rectangle. Arrange on lined baking sheet 3" apart.

Step 5

Bake 40 minutes until firm and browned.

Step 6

Let cool 10 mins, then slice diagonally into 1/2-3/4" slices. Arrange slices on baking sheet and bake 9-10 mins, then flip them and bake another 9-10 mins. They should be golden and dry.

Step 7

Optional: Melt chocolate on double boiler so it doesn't burn. Arrange slices on waxed paper (for easy cleanup). Using a fork or whisk, gently "fling" chocolate in different directions over the biscotti so that you have a nice design. Or, you can dip the ends into melted chocolate - get creative!

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