2.11.2012

Espresso-Almond Biscotti


Espresso-Almond Biscotti

Espresso-Almond Biscotti

Espresso-Almond Biscotti

I made these biscotti specifically to use in the next Tuesdays With Dorie recipe (Chocolate Tarts). The recipe calls for biscotti but doesn't specify a type/flavor, so coffee-flavored it is! I love coffee and chocolate together so it was an obvious choice, I just hope all the chocolate doesn't completely overpower the coffee flavor.

I may have initially made these as a supplemental ingredient for something else, but they're amazing in their own right. I usually need to dunk my biscotti in a cup of coffee to actually enjoy them, but where these are concerned, I couldn't stop eating them straight off the baking sheet! I've also been dunking them in my morning coffee, and believe me when I say, the two paired together will take you to a whole new level of coffee heaven.


Espresso-Almond Biscotti
Recipe from here

2 tbsp boiling water
2 tbsp instant espresso powder (or finely ground coffee)
1/4 cup unsalted butter, room temperature
3/4 cup sugar
1 egg
1/4 cup almond meal
1/2 cup roasted almonds, roughly chopped
2 cups flour
2 tsp baking powder

  1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a small bowl, mix the espresso powder with the boiling water and set aside.
  3. In the bowl of an electric mixer, beat the butter, sugar and egg until well mixed. Add the almond meal, roasted almonds and coffee mixture and mix well. In a separate bowl, mix together the flour and baking powder, then add it to the almond mixture. Mix until a ball forms. (The dough will be very stiff so you might have to mix with your hands or a wooden spoon.)
  4. Transfer the dough to the lined baking sheet and form it into a log about 16-inches-long, 2 1/2-inches-wide, and 3/4-inch-tall. Bake in the center of the oven until the dough is firm but gives slightly when pressed, about 30 minutes (rotate sheet halfway through). Remove from oven and let cool on a wire rack for about 15 minutes.
  5. Cut log diagonally into 1/2-inch slices and place back on the same baking sheet, cut side down. Bake until biscotti are crisp, about 15 minutes, rotating sheets and flipping biscotti halfway through. Place the baking sheet on a cooling rack and let cool completely before storing.

These can be kept in an airtight container for up to 2 days, or frozen for up to 3 months.

8 comments:

  1. Delicious - I love the thought of almond and espresso together. I'm still working on the chocolate tarts, thinking they will either be for spouses birthday this week or V-Day. Beautiful photos!

    ReplyDelete
    Replies
    1. thanks! I'm planning to make them for v-day, it's perfect timing for these tarts :)

      Delete
  2. I love the flavor combo. I'll have to make these sometime soon. They look great!

    ReplyDelete
    Replies
    1. you definitely should! Be sure to post them on your blog, I'd love to see how they turn out :)

      Delete
  3. I think there was a lot of biscotti-making this weekend and yours looks great! I'm adding this variation to my to-make list right now. I can't wait to see how your tarts come out!

    ReplyDelete
    Replies
    1. Thanks, I'm excited to see how everyone else's tarts come out too, as well as what kinds of biscotti they used :)

      Delete
  4. that look really delicious. I was wondering if I could freeze half of the dough. I only have a really small oven. Otherwise I would use only half the recipe.
    :)

    ReplyDelete
    Replies
    1. Hmm, I've never tried but I don't see why not. Personally, I would probably either halve the recipe or just bake it all in one day and freeze the biscotti themselves, seems like that would preserve the quality a little better.

      Delete