Espresso Biscotti

Name: Espresso Biscotti
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking powder; 118 milliliters chocolate chips; 118 milliliters dried apricots; 118 milliliters dried cranberries; 1 egg white, lightly beaten; 3 eggs; 1 teaspoon ground cinnamon; 1 teaspoon instant espresso powder; 2 teaspoons grated orange zest; 769 milliliters pastry flour; 118 milliliters slivered almonds; 59 milliliters unsalted butter; 1 teaspoon vanilla extract; 177 milliliters white sugar

Espresso Biscotti

Espresso Biscotti might be just the dessert you are searching for. This recipe serves 24. One portion of this dish contains about 4g of protein, 5g of fat, and a total of 152 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. If you have instant espresso powder, egg white, apricots, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.

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Baking Paper

Baking Sheet

Oven

Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.

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Vanilla

Butter

Cream

Sugar

Egg

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Bowl

Sift together the flour, cinnamon, and baking powder in a separate bowl.

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Baking Powder

Cinnamon

All Purpose Flour

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Bowl

Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.

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Dried Cranberries

Chocolate Chips

Instant Espresso

Dried Apricots

Orange Zest

Almonds

Egg

Shape dough into two equal logs approximately 12 inches long by 2 inches diameter.

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Dough

Place logs on baking sheet, and flatten out to about 1 inch thickness.

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Baking Sheet

Brush the log with egg wash.

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Egg

Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes.

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Oven

Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.

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Serrated Knife

Baking Sheet

Oven

Reduce oven temperature to 325 degrees F (165 degrees C).

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Oven

Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

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Oven

Equipment

Ingredients

Servings:

1teaspoon

baking powder 118milliliters

chocolate chips 118milliliters

dried apricots 118milliliters

dried cranberries 1

egg white, lightly beaten 3

eggs 1teaspoon

ground cinnamon 1teaspoon

instant espresso powder 2teaspoons

grated orange zest 769milliliters

pastry flour 118milliliters

slivered almonds 59milliliters

unsalted butter 1teaspoon

vanilla extract 177milliliters

white sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Antinori Badian a Passignano Chianti Classico Gran Selezione. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 60 dollars per bottle.