Almond Espresso Biscotti

"A great biscotti recipe and pretty simple compared to some."
 
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Ready In:
1hr
Ingredients:
13
Yields:
36 biscotti
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ingredients

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directions

  • Preheat oven to 350. Grease and flour large baking sheet.
  • In large bowl, with electric mixer, gently combine flour, sugar, baking soda, baking powder, salt, cinnamon, and cloves.
  • In small blowl, whisk egg yolk, espresso, milk, and vanilla. Add to flour mixture. Beat until dough is formed and stir in toasted almonds and chocolate chips.
  • Place dough on floured surface and knead several times, adding flour if needed to prevent sticking. Divide dough in half. With floured hands, form each piece of dough into a flat 2 x 12-inch log. Arrange logs at least 3 inches apart on prepared baking sheet. Bake 35 minutes.
  • Cool on baking sheet 10 minutes.
  • Reduce oven temperature to 300 degrees. Place logs on cutting board and slice crosswise and diagonally, into 3/4-inch thick slices. Arrange slices on baking sheet and bake 8-10 minutes per side, or until pale golden brown.
  • Transfer to rack, cool and store in airtight container up to 1 month.

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RECIPE SUBMITTED BY

I have one lil' girl who is 5 and another on the way (due in December). My hubby and I are pretty into fitness (weight lifting, rock climbing, etc). So as you will notice, I've got quite a few "protein" recipes. I love to bake. Cooking is okay but my real joy is baked goods (i.e., breads, pastas, cakes, cookies, etc). Not so conducive to the healthy lifestyle. But I like to say everything in moderation!!!
 
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