Cut into 1cm thick slices and back into the oven for the second baking.
Espresso and Roasted Almond Biscotti
125g butter, softened
3/4 cup caster sugar
1 tsp vanilla
1/2 cup coffee beans
2 1/3 cups plain flour
1/4 cup dessicated coconut
1 1/2 tsp baking powder
1 tsp cinnamon
1 cup roasted slivered almonds
50g dark chocolate, chopped
50g white chocolate, chopped
Preheat over to 180C and line a large oven tray with baking paper.
Beat the butter, sugar and vanilla with an electric mixer until pale. Add eggs one at a time.
Put the coffee beans into food processor and process for 2 minutes until finel chopped. Add flour, baking powder and cinnamon. Pulse until well blended.
Stir flour into butter mixture along with coconut, almonds and chocolates and mix until well combined.
Knead lightly and form into two logs about 25cm long on the baking tray. Bake for 25 minutes. Cool completely - about 1 hour.
Reheat the oven to 150C. Line two baking trays with baking paper. Using a serrated knife cut logs into 1cm slices and arrange cut side down on baking trays.
Bake for 15 minutes until firm to touch. Cool on a wire rack.