Espresso Biscotti

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 149.4

Total Fat: 7.2 g
Cholesterol: 32.3 mg
Sodium: 59.5 mg
Total Carbs: 19.0 g
Dietary Fiber: 0.8 g
Protein: 2.7 g

View full nutritional breakdown of Espresso Biscotti calories by ingredient

Introduction

Italian Cookie Italian Cookie

Minutes to Prepare: 20

Minutes to Cook: 35

Number of Servings: 24

Ingredients

2/3 Cup Blanched Almonds

3 Tablespoons Coffee Beans

3 Tablespoons Instant Espresso Coffee

1/2 Cup Unsalted Butter, Softened

2 Eggs

3/4 Cup Granulated Sugar

2 Cups All-purpose Flour

1 1/2 Teaspoons Baking Powder

Pinch of Salt

Directions

Toast the almonds by baking in a preheated 350 degree oven for about 8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely chop. Grind the coffee beans into a fine powder. Turn the oven down to 325 degrees F. Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Add the ground coffee and espresso coffee to the butter mixture and mix until completely blended.

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.