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Espresso Biscotti

Espresso Biscotti

Cost $8, save $12

Source: Recommended by CookPal

  • 60 Min
  • 24 Servings
  • $8

INGREDIENTS

  • Base Ingredients

    • 🧈 ¼ cup unsalted butter
    • 🧂 ¾ cup white sugar
    • 🥚 3 eggs
    • 1 teaspoon vanilla extract
    • 3 ¼ cups pastry flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon instant espresso powder
    • 🍊 2 teaspoons grated orange zest

  • Mix-ins

    • 🍫 ½ cup chocolate chips
    • ½ cup dried apricots
    • 🍒 ½ cup dried cranberries
    • 🌰 ½ cup slivered almonds

  • Coating

    • 🥚 1 egg white, lightly beaten

STEPS

1

Preheat oven to 350°F (175°C). Grease a cookie sheet or line it with parchment paper.

2

Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.

3

Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture.

4

Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries, and almonds.

5

Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet and flatten out to about 1 inch thickness. Brush the logs with egg wash.

6

Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans.

7

When logs are cool enough to handle, use a serrated knife to slice the logs diagonally into 1/2-inch thick slices. Return slices to the baking sheet.

8

Reduce oven temperature to 325°F (165°C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely.

NUTRIENTS

Per 1 serving

🔥

151

Calories

  • 3
    Protein
  • 25
    Carbs
  • 5
    Fats

💡 Store biscotti in an airtight container to maintain crispness.Consider dipping one end into melted chocolate for a decorative touch before serving.Use a serrated knife for cleaner cuts when slicing the logs into biscotti.Experiment with alternative dried fruits or nuts to customize flavors.