Espresso Biscotti Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) (500 Milliliter) | |
| Granulated sugar | 2⁄3 Cup (10.67 tbs) (150 Milliliter) | |
| Instant espresso powder | 1 Tablespoon (15 Milliliter) | |
| Ground almonds | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1⁄2 Teaspoon (2 Milliliter) | |
| Baking soda | 1⁄2 Teaspoon (2 Milliliter) | |
| Cinnamon | 1⁄2 Teaspoon (2 Milliliter) | |
| Unblanched almonds | 1⁄2 Cup (8 tbs) | |
| Honey | 75 Milliliter (1/3 Cup) | |
| Strong coffee | 1⁄3 Cup (5.33 tbs) | |
| Granulated sugar | 1⁄4 Cup (4 tbs) (50 Milliliter) | |
| Cinnamon | 1⁄2 Teaspoon (Dipping Sugar:) |
Nutrition Facts
Serving size
Calories 40 Calories from Fat 6
% Daily Value*
Total Fat 0.73 g1.1%
Saturated Fat 0.05 g0.26%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15.5 mg0.6%
Total Carbohydrates 8 g2.6%
Dietary Fiber 0.32 g1.3%
Sugars 4.1 g
Protein 0.78 g1.6%
Vitamin A 0.01% Vitamin C 0.02%
Calcium 0.8% Iron 1.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
