Espresso Biscotti

Espresso Biscotti

Ingredients:

2/3

Cup

Blanched almonds

3

Tbl

Coffee beans, finely ground

Cup

Unsalted butter, softened

2

 

Eggs

Cup

Sugar

2

Cup

All-purpose flour

1-1/2

Tsp

Baking powder

 

 

Pinch of salt

Directions:

Toast the almonds by baking in a preheated 350 oven for about 8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely chop.

Turn the oven down to 325

Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Add the ground coffee and espresso coffee to the butter mixture and mix until completely blended. Add the flour, baking powder and salt, to the butter mixture and mix together just until blended. Stir in the nuts.

Divide the dough into two parts and form logs about 12 long and 2 wide. Place each log on a baking sheet and bake for 25 minutes or until lightly browned. Let cool 10 minutes. Using a serrated knife, slice into thick wafers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely. Store in an airtight container

 

Yields

3 dozen

 

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