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.
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By bakingfrau
on January 29, 2013
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After reading some of the reviews, I was worried but decided to give this recipe a try. I disagree with the "runny dough". It is more of a sticky dough biscotti's with no oil and butter have the same consistency - I've never made biscotti's with butter so not sure of that consistency. Knead you dough very well (I used a kitchenaid with a dough blade. Flour your board very well as well as your hands and you should have no problem forming a log (1in thick that will not stick to your hands or the board. It takes some getting used to. Used whole wheat flour. I followed a reviewer suggestion and baked biscottis for 20 mn at 350F conv oven. Reduced temp to 300F & baked cut pieces each side for 10 mn. Result: Wonderful biscotti texture. 3 stars for the taste. I expected a strong orange flavor mixed with espresso. Instead, I have a biscotti with a hard to tell flavor and with a tinge of bitterness (not sure if the bitterness comes from the espresso grain or the orange zest
By Gweniak
Plano, Texas
on June 23, 2011
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The Biscotti was very good. Nice and crispy and the expresso in the recipe made it tast so good. Only one thing. the dough was too runny, i added a little more flour.
By pacerwoman
on December 16, 2010
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i did not make this, but i have a question. Is there no butter? every other biscotti recipe i have calls for 1/2 cup butter. is this missing?
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