The Sassy Pair

Espresso Almond Biscotti

April 11, 2017 | Cookies
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Biscotti, the twice baked Italian biscuit that is perfect by itself; dipping in coffee or milk; or used as a self defense item. Having a container of biscotti sitting around is great for mornings, or if you have unexpected guests dropping in for a visit. These cookies are quick to whip up on a lazy afternoon, and I highly encourage you to try!

This was my first time making biscotti. I always thought they were extremely complicated and took hours to make. But, much to my surprise, these whipped up in about two and a quarter hours. That’s not bad at all for the flavor that these things punch. The only thing that you have to watch out for is the sticky dough.





It’s funny that biscotti are some of the driest baked goods you’ll ever eat, but they start off with a ton of moisture in them. The trick to dealing with the sticky dough is to 1) not freak out and 2) just wet your hands a little. Plop the dough onto your sheet pan, run your hands under water, and just go slow. And when they come out of the oven after the first bake, be careful when you cut them. The edges are slightly less moist and will break — don’t worry about that.

INGREDIENTS
2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 tsp vanilla extract
1 tbsp espresso powder
1/4 tsp salt
2 eggs
3/4 cup sliced almonds

DIRECTIONS
1. Preheat oven to 350°F.

2. Sift the flour and baking powder in a bowl. Set aside.

3. Using a mixer, beat the sugar, butter, vanilla, espresso powder, and salt in a large bowl to blend. Beat in the eggs one at a time. Add the flour mixture and beat just until blended. Stir in almonds.

4. Form the dough into a wide log shape. Place on a greased baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

5. Place the log on a cutting board. Using a sharp serrated knife, cut the log into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the same baking sheet. Bake the biscotti until they are a toasty golden brown, about 15 minutes. Allow to cool completely.

NOTES
I found it took longer than 15 minutes for the second bake.

Biscotti should be stored in an airtight container. Recipe adopted from Taylor Made Market.

View more articles written by Vasili.

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