Biscotti with Coffee
Crisp Italian almond biscotti infused with espresso powder, served alongside hot freshly brewed coffee for dunking.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp instant espresso powder
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 cup whole almonds, chopped
- 2 cups freshly brewed hot coffee
Instructions
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1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
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2
Whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, 1 tsp baking powder, 1/4 tsp fine sea salt, and 1 tsp instant espresso powder in a large bowl.
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3
Stir in 2 beaten large eggs and 1 tsp vanilla extract until a dough forms, then fold in 1/2 cup chopped whole almonds.
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4
Shape dough into a long log on the parchment sheet and bake for 25 minutes until firm.
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5
Cool for 10 minutes, slice diagonally into 1/2 inch pieces, and bake again for 10 minutes per side until crisp.
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6
Serve warm biscotti alongside 2 cups freshly brewed hot coffee for dunking.