For all of us coffee lovers who just can’t get enough of our favorite beverage, this is a delicious treat by itself. But who are we kidding? We know these biscotti will taste even better with a cup of our favorite brew! And to satisfy the sweet tooth, see my chocolate ganache recipe. Spread a little on one side of each biscotti, or dip half in warm ganache.
To view the biscotti-making technique refer to the Anise Biscotti recipe.
Makes approximately 3 dozen (depending on how you slice them).
- 4 ounces unsalted softened butter
- 3/4 cup sugar
- 3 eggs
- 2 tablespoons Kaluha
- 2 tablespoons espresso powder
- 2 1/4 cups all-purpose flour
- 1/2 t salt
- 1 teaspoon baking powder
- 4 ounces blanched almonds
- Place almonds on baking tray in preheated 350* oven for 5 minutes or until golden.
- Cream butter and sugar, add eggs one at a time, beating well after each addition.
- Dissolve espresso powder in the Kaluha, add to butter mixture.
- Stir flour, salt and baking powder together. Stir into butter mixture.
- Medium chop the nuts, add to dough. Cover and refrigerate for an hour or overnght.
- On parchment-lined cookie sheet, take half the dough and shape into two logs (12in x 2in) each. Flatten slightly. (For a visual look at the technique involved for making these or any other kind of biscotti look at the Anise biscotti recipe). Repeat with other half of dough.
- Bake in 350* oven on the middle rack for 15-20 minutes or until lightly golden.
- Remove and cool on cookie sheet.
- Carefully place log on cutting board and using a serrated knife, cut diagonally into 1/2 inch slices.
- Arrange close together back on cookie sheet, bake an additional 15-20 minutes until lightly brown.