Espresso biscotti

Recipe from: 31 March 2014
espresso biscotti, recipe

Ingredients 8
Servings 24 slices
Time 15 minutes

Ingredients

  • 125
    g
    softened butter
  • 1/2
    cup
    brown sugar
  • 2
    eggs
  • 50
    ml
    vanilla essence
  • 3
    tsp
    coffee powder/instant coffee dissolved in a tablespoon of boiling water
  • 2 1/4
    cup
    all-purpose flour
  • 2
    tsp
    baking powder
  • 1
    pinch
    salt
 

Method

30 minutes
 
First off beat the butter and sugar together until pale and thick.  Add the eggs one at a time and mix until incorporated.  Add the vanilla and espresso and mix through.

Add the flour, baking powder and salt and mix until you have manageable soft dough.

Use extra flour for your hands while shaping the dough into a log on your baking sheet.

Bake for 20 minutes or until the biscotti log is firm to touch.

Leave to cool, slice 2 cm’s thick slices off the log and arrange in the baking sheet.

Bake for an additional 10 minutes, or until colored brown.

Leave to cool completely before storing it in an airtight container. 
 

 

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