Espresso Biscotti
Ingredients
2 1/2 cups unbleached all-purpouse flour
2 tsp baking powder
1/2 tsp kosher salt
3/4 cup sugar
1/2 tsp vanilla extract
1 shot of espresso
4 tbsp unsalted butter, room temperature
2 eggs
Method
In a large bowl, sift together the flour, salt, and baking powder. Set aside.
In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar. Add the eggs, vanilla, and espresso, and mix until well combined.
Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
Divide the dough into two equal portions and roll each portion into a log using parchment paper. Place both logs in the fridge to chill for 20-40 minutes.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Once the dough has chilled, transfer each log to a separate sheet pan. Press the dough flat to form a rectangle.
Bake for 25 minutes, then remove from the oven and let cool for 30 minutes. Once cooled, slice the biscotti on a diagonal. After cutting, return the slices to the oven and bake for an additional 12 minutes.
Allow the biscotti to cool completely before enjoying!
Notes It’s the last recipe in our March Biscotti series and this is one of my all time favorites. I am an espresso lover and the combination of espresso and biscotti is just chefs kiss.
I hope you all enjoyed this series and have learned something from it.
ENJOY!
