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Espresso Biscotti

updated

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Ingredients for 1 servings:

  • 500 g flour
  • 150 g sugar
  • 125 g butter
  • 2 m.-sized eggs
  • 2 tsp baking powder
  • 50 g coffee beans (espresso beans)
  • 1 cup of espresso (cooled)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes about 60 pieces

Roughly crush the beans and roast them on a baking sheet in a preheated oven at 180°C for 10 minutes. Knead all ingredients into a smooth but firm dough. (Add more espresso if necessary.) Roll the dough into 5 equal-sized strands and bake them at 180°C for 15 minutes. Remove the strands from the oven and slice them. Divide each strand into about 12 pieces, place them back on the baking sheet, and bake for another 8-10 minutes. Note: The dough will be a bit sticky when forming the strands, so work quickly, as it will dry out if you add more flour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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