I'm not much of a coffee drinker, so I prefer to consume my espresso inside of baked goods. However, many of you are indeed coffee drinkers, so for today's featured cookie, I've found an espresso-filled baked good that also pairs well with coffee. These traditional-style biscotti are flavored with instant espresso and then smothered in chocolate. And of course, they're perfect for dunking. If that doesn't sound good, then I don't know what does! For the recipe, read more
1 cup toasted & chopped hazelnuts
1 3/4 cup flour
3/4 cup sugar
1 tablespoon instant espresso coffee powder
1 tablespoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine, cut in small pieces
2 large eggs
6 ounces semisweet chocolate coating for dipping
- Preheat oven to 350. Grease large baking sheet.
- Combine flour, sugar, espresso, cinnamon, baking powder and salt in a bowl. With pastry blender, cut in butter to form coarse crumbs. Stir in nuts and eggs.
- Divide mixture in half. On floured surface, with floured hands, roll each half into 12 inch-long log. Flatten to 2 1/2 inch width. Place logs about 4 inches apart, on prepared baking sheet.
- Bake for 30 minutes or until cookies are slightly firm to the touch. Cool 20 minutes. With a serrated knife, cut the logs diagonally into ¾ inch thick slices.
- Return biscotti to cookie sheet. Bake 10 - 15 minutes until crisp and firm. Cool.
- Chocolate can be melted in a double boiler. Dip one side of each biscotti in melted chocolate. Refrigerate biscotti until chocolate hardens.