Espresso Biscotti

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 2 tablespoons espresso powder, fine ground
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup sugar (or to taste)
• 1/2 teaspoon salt
• 2 tablespoons of grated orange zest
• 3 large eggs
• 1 teaspoon vanilla
• 3/4 cup natural almonds, toasted and chopped

Recipe

• 1 preheat oven to 350°f (175°c).
• 2 in a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.
• 3 in another bowl, beat together the eggs and vanilla. add all at once to the dry ingredients and beat until a dough is formed.
• 4 stir in the toasted chopped almonds.
• 5 turn the dough out onto a floured board and knead it into a ball.
• 6 halve it and form each half into a log 12 inches by 2 inches.
• 7 arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.
• 8 bake the logs in the middle of oven for 35 minutes or until they are lightly browned and firm all over.
• 9 remove from the oven and allow to cool.
• 10 on a cutting board, cut the logs diagonally into slices one inch thick.
• 11 position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.