Espresso Biscotti

I love it when I have all the needed ingredients to bake something! This is a super fast and easy recipe. My husband is not a “sweets” type of guy but he loves a good biscotti.

1/4 cup espresso or VERY strong coffee, cooled
1 tablespoon milk
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup rough chopped almonds
3/4 cup semisweet chocolate chips

In a small bowl whisk together the espresso (coffee), milk, egg and vanilla extract.
In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined. Gradually add the espresso mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches long, 2 inches wide and 1 inch high. Transfer the logs to a parchment paper lined baking sheet, spacing about 2 inches apart. Bake for about 35 minutes at 350 degrees or until firm to the touch. Remove from oven and place on a wire rack to cool for about 10 minutes.
Reduce the oven temperature to 300 degrees F. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices using a sharp serrated knife. Arrange the slices on the baking sheet, and bake for an additional 5 minutes. Remove from oven and place on a wire rack to cool. Store in an airtight container. Makes 18-20 biscotti.

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2 Responses to Espresso Biscotti

  1. Mary Ann Lodde says:

    Can I place an order? Do you deliver to Florida?

  2. Of course! But I know you can bake too!

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