Sunday, March 7, 2010

Espresso Almond Biscotti

Biscotti means twice baked resulting in a crisp biscuit or cookie orginating from Italy. These biscotti are not your traditional hard biscotti that you need to dunk in a good espresso or a glass of spumante to eat. These biscotti are delicious eaten in the traditional way and stay firm when dunked into your espresso but are tender enough to enjoy on their own. I have been making these biscotti in one form or another since the recipe was published in the Australian Family Circle magazine in the winter of 2008. The original recipe contained hazelnuts, only white chocolate and no coconut and made in this way these biscotti really are lovely but of course, the recipe is varied according to what I have in the pantry and what I feel like eating - in this case almonds and coconut. They are so simple and have a fantastic intense coffee flavour.



Simple to make and form into logs for the first baking. 


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
2 eggs
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.   


4 comments:

Ciao Chow Linda said...

Love all the flavors and texture you've got in your biscotti.

Laurie said...

This is how I love my biscotti.. not too hard and not too soft! Love the addition of coconut.. sounds divine!

RCakeWalk said...

These look delicious, and I will have to bookmark them to make. I finally made a couple great varieties of biscotti for Christmas this year, I never could get it right before. I love that biscotti lasts a while, so maybe I'll make it soon!

shaz said...

I LOVE biscotti, usually I make a lemon/almond version but espresso is really making me excited :) Must try this out very soon, it sounds fabulous. (By the way, that is one fantatsic looking choc-cherry slice up there!)