Espresso Biscotti

Annacia's Note:

Alright, I'll admit it, I have a thing for biscotti and a special thing for coffee biscotti. These make very nice gifts at Holiday time packaged in or with a latte mug :D

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 24

• 2 cups all-purpose flour
• 2 tablespoons espresso powder , fine ground
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ cup sugar (or to taste)
• ½ teaspoon salt
• 2 tablespoons of grated orange zest
• 3 large eggs
• 1 teaspoon vanilla
• ¾ cup natural almonds , toasted and chopped

Directions:

1. Preheat oven to 350°F (175°C).
2. In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.
3. In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed.
4. Stir in the toasted chopped almonds.
5. Turn the dough out onto a floured board and knead it into a ball.
6. Halve it and form each half into a log 12 inches by 2 inches.
7. Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.
8. Bake the logs in the middle of oven for 35 minutes or until they are lightly browned and firm all over.
9. Remove from the oven and allow to cool.
10. On a cutting board, cut the logs diagonally into slices one inch thick.
11. Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.

Reviews

[adopt a greyhound]

Very good biscotti. I made as a dessert for an Italian meal of roasted chicken, Roasted Fennel With Parmesan - Giada De Laurentiis and Roasted New/ Fingerling Potatoes. Also had Recipe #159146 as an appetizer.

[Chef Kate]

We really enjoyed these---the orange zest really adds a special zing to these biscotti. My only change this time was to use walnuts which I think worked very well. Next time, I'm thinking a half-way dip in dark chocolate. Can't hurt, right? Thanks, Annacia.