Espresso Biscotti Recipe
Espresso biscotti are double baked espresso flavored biscotti that can be served with tea or coffee. Prepared with a batter of flour, sugar and honey with instant espresso powder and coffee, the espresso biscotti is dipped in a cinnamon sugar coating and baked.
Ingredients
2 cups all-purpose flour 500 mL
2/3 cup granulated sugar 150 mL
1 tbsp instant espresso powder 15 mL
1/2 cup finely ground almonds 125 mL
1/2 tsp baking powder 2 mL
1/2 tsp baking soda 2 mL
1/2 tsp cinnamon 2 mL
1/2 cup whole unblanched almonds 125 mL
1/3 cup honey 75 mL
1/3 cup strong coffee, hot 75 mL
Dipping Sugar:
1/4 cup granulated sugar 50 mL
1/2 tsp cinnamon 2 mL
Directions
In large bowl, combine flour, sugar, espresso powder, ground almonds, baking powder, baking soda and cinnamon.
Stir together well.
Stir in whole almonds.
In small bowl, combine honey and coffee.
Stir into flour mixture until stiff dough forms.
Divide dough in half.
Shape each half into log about 15 inches/40 cm long.
Place logs at least 2 inches/5 cm apart on non-stick or parchment paper-lined baking sheet.
Bake in preheated 350°F/180°C oven for 30 minutes, or until well risen, firm and golden.
Be sure to bake them fully.
Cool logs for about 15 minutes and place on cutting board.
Cut on diagonal into 1/2 inch/l cm slices.
On plate, combine sugar and cinnamon.
Dip each cookie into cinnamon sugar.
Return cookies to pan, cut side down, and bake for 15 minutes longer, until dry and lightly coloured.
Stir together well.
Stir in whole almonds.
In small bowl, combine honey and coffee.
Stir into flour mixture until stiff dough forms.
Divide dough in half.
Shape each half into log about 15 inches/40 cm long.
Place logs at least 2 inches/5 cm apart on non-stick or parchment paper-lined baking sheet.
Bake in preheated 350°F/180°C oven for 30 minutes, or until well risen, firm and golden.
Be sure to bake them fully.
Cool logs for about 15 minutes and place on cutting board.
Cut on diagonal into 1/2 inch/l cm slices.
On plate, combine sugar and cinnamon.
Dip each cookie into cinnamon sugar.
Return cookies to pan, cut side down, and bake for 15 minutes longer, until dry and lightly coloured.
