Decadent dessert: espresso biscotti

June 30, 2015

Coffee-flavoured desserts are all the rage. Making biscotti can seem like a daunting task but it doesn't have to be with this must-try recipe.

Decadent dessert: espresso biscotti

Here, instead of adding brewed coffee, you get more bang for the buck by baking ground coffee right into the cookies. A touch of cocoa powder and cinnamon will have you dreaming of a frothy cappuccino.

Prep time 20 min

Cook time 40 min

Makes 5 dozen

  • 230 g (1 3/4 c) all-purpose flour
  • 135 g (2/3 c) sugar
  • 50 ml (1/4 c) cocoa powder
  • 45 ml (3 tbsp) ground coffee
  • 5 g (1 tsp) baking powder
  • 1 g (1/4 tsp) ground cinnamon
  • 1 g (1/4 tsp) salt90 g (6 tbsp) cold unsalted butter, diced
  • 175 ml (3/4 c) walnuts
  • 2 eggs, lightly beaten
  • 5 ml (1 tsp) vanilla extract
  1. Preheat the oven to 180°C (350°F). Coat a baking sheet with cooking spray.
  2. In a medium bowl with an electric mixer, combine the flour, sugar, cocoa powder, coffee, baking powder, cinnamon and salt.
  3. Add the butter and mix until the mixture resembles coarse meal. Add the walnuts, eggs and vanilla and mix until a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use your palms to shape each half of the dough into a 35 x four x 2.5-centimetre (14 x 1 3/4 x one-inch) cylinder. Transfer to the baking sheet and pat the tops of each cylinder to 1.5 centimetres (3/4 inch) high.
  4. Bake until the logs are firm to the touch and a toothpick inserted into the dough comes out clean, 20 to 25 minutes. Transfer logs to a cutting board and let cool for 10 minutes. Using a serrated knife, cut the logs crosswise into 0.5-centimetre-thick (1/4-inch-thick) slices.
  5. Arrange the cookie slices in a single layer on the baking sheet. Lower the oven ­temperature to 150°C (300°F). Bake the cookies for 20 minutes, turning once. Transfer the cookies from the baking sheet to a wire rack and cool completely. The biscotti will crisp as they cool.


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