Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Espresso Biscotti
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: approximately 3 dozen biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 71
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 49 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: approximately 3 dozen biscotti
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 71
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 49 mg
Ingredients
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.
