Almond Espresso Biscotti
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
36 biscotti
ingredients
- 473.18 ml flour
- 236.59 ml sugar
- 2.46 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 2.46 ml cinnamon
- 2.46 ml ground cloves
- 1 egg yolk
- 118.29 ml coffee, strong and cooled
- 14.79 ml milk
- 4.92 ml vanilla
- 177.44 ml almonds, toasted and coarsely chopped
- 118.29 ml semi-sweet chocolate chips
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!!!