Espresso Biscotti
Ingredients
2 1/2 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Sugar
1/2 Tsp Vanilla Extract
1 Shot of Espresso
4 Tbsp Unsalted Butter
2 Eggs
Directions
1. In a large bowl sift together the flour, salt, and baking powder. Set aside for later.
2. In the bowl of a stand mixture (or with a hand mixture) cream the butter and sugar, add in the eggs, vanilla, and espresso, mix until combined.
3. Slowly add the flour mix into the wet mixture and mix until a dough forms.
4. Divide the dough into two equal parts and roll each ball into a log using parchment paper. Place both logs into the fridge to cool for 20-40 minutes.
5. Preheat your oven to 350°F and line 2 baking sheets with parchment.
6. Once the dough has cooled, transfer each log onto a separate sheet pan. Press the dough flat to create a rectangle.
7. Bake for 25 minutes before removing to let cool for 30 more. Once cooled, slice your biscotti on a diagonal line. Once cut, bake for an additional 12 minutes.
8. Allow the biscotti to cool completely before enjoying!
Recipe Recap
Ingredients
2 1/2 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Sugar
1/2 Tsp Vanilla Extract
1 Shot of Espresso
4 Tbsp Unsalted Butter
2 Eggs
Directions
1. In a large bowl sift together the flour, salt, and baking powder. Set aside for later.
2. In the bowl of a stand mixture (or with a hand mixture) cream the butter and sugar, add in the eggs, vanilla, and espresso, mix until combined.
3. Slowly add the flour mix into the wet mixture and mix until a dough forms.
4. Divide the dough into two equal parts and roll each ball into a log using parchment paper. Place both logs into the fridge to cool for 20-40 minutes.
5. Preheat your oven to 350°F and line 2 baking sheets with parchment.
6. Once the dough has cooled, transfer each log onto a separate sheet pan. Press the dough flat to create a rectangle.
7. Bake for 25 minutes before removing to let cool for 30 more. Once cooled, slice your biscotti on a diagonal line. Once cut, bake for an additional 12 minutes.
8. Allow the biscotti to cool completely before enjoying!
Notes It’s the last recipe in our March Biscotti series and 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!