Espresso Biscotti

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
approximately 3 dozen biscotti
Level:
Easy

Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons ground espresso powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup sugar
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons grated orange zest
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3/4 cups natural almonds, toasted and chopped
Directions
  • Preheat oven to 350 degrees F.

  • In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.

  • Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.

  • Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.

  • Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Biscotti-Gelato Sandwiches and Espresso

    Recipe courtesy of Giada De Laurentiis