Ingredients for Espresso Biscotti
- All Purpose Flour
- Espresso Powder
- Ground Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
- Natural Almonds
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How to Make Espresso Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon instant espresso powder, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon orange zest.
- In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup milk.
- Add the wet ingredients to the dry ingredients and mix with an electric mixer until a soft dough forms.
- Stir in 1 cup toasted, slivered almonds.
- Turn the dough out onto a lightly floured surface and knead gently until smooth.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
- Place the logs onto the prepared baking sheet, leaving about 3 inches between them.
- Bake for 35 minutes, or until the logs are lightly golden brown and firm to the touch.
- Remove from the oven and let cool completely on the baking sheet.
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet.
- Bake for 10-12 minutes per side, or until golden brown and crisp.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
1g
Carbs
5g
