Name: Coffee Biscotti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 15 cookies
Ingredients: 2 tbsp finely ground coffee; 2 tbsp (30 ml) hot water; 2 cups (300 g) unbleached all-purpose flour; 2 tsp baking powder; 1/2 cup (115 g) unsalted butter, softened; 3/4 cup (160 g) sugar; 2 eggs; 1/2 cup (85 g) roasted almonds, chopped; 1/4 cup (35 g) ground almonds; 1 tbsp (15 ml) amaretto-style almond liqueur

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a small bowl, dissolve the coffee in the water. Set aside.
- In another bowl, combine the flour and baking powder.
- In a third bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time and mix until smooth. Add the chopped almonds, ground almonds, coffee mixture and amaretto. Mix with a wooden spoon. Stir in the dry ingredients.
- On a work surface, shape the dough into two logs, each 8 to 10-inches (20 to 25 cm) long. Place on the baking sheet. Bake for 30 minutes.
- Transfer the logs to a work surface. Let cool for 5 minutes. Using a serrated knife, cut the logs diagonally into slices 3/4 inch (2 cm) thick. Place the cookies on the baking sheet. Use a second baking sheet as needed.
- Bake for 15 minutes or until the biscotti are golden, flipping them over halfway through cooking. Let cool on a wire rack. Delicious dipped in coffee.

Coffee Biscotti

Categories

Ingredients

Preparation

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