Espresso BiscottiSubmitted by: MICADEANN
IntroductionItalian Cookie Italian Cookie
2/3 Cup Blanched Almonds
3 Tablespoons Coffee Beans
3 Tablespoons Instant Espresso Coffee
1/2 Cup Unsalted Butter, Softened
3/4 Cup Granulated Sugar
2 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
Pinch of Salt
Add the flour, baking powder and salt, to the butter mixture and mix together just until blended. Stir in the nuts. Divide the dough into two parts and form logs about 12 inches long and 1 1/2 to 2 inches wide. Place each log on a parchment lined baking sheet and bake for 25 minutes or until lightly browned. Let cool 10 minutes. Using a serrated knife, slice into 1/2 inch thick wafers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely and store in an airtight container.
Number of Servings: 24
Recipe submitted by SparkPeople user MICADEANN.