Espresso Biscotti

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
2. Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
3. Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
4. Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
5. Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. 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.
6. Reduce oven temperature to 325 degrees F (165 degrees C). 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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Reviews (8)

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54

Cherrychip

Oct. 22, 2008

"This was my first time making biscotti and these were delicious! I made a few changes based on what I had on hand- I used salted butter instead of unsalted butter, 2 tsps instant coffee since I could..." See moren't find instant espresso, 1/4 tsp. orange extract instead of the zest, and 3 1/8 cup all purpose flour. I drizzled the biscotti with melted white chocolate and chocolate when they were cool. I really liked the combination of flavors in this recipe. "

15

cookin4eight

Dec. 6, 2008

"This is definitely a favorite! It was hard to not eat the dough and the cookie after the 1st baking! The combination of dried cranberries, almonds, and chocolate is wonderful! I gave it 4 stars instea..." See mored of 5 because I found I needed to tweak it. The dough was too dry & crumbly, so I added a splash of milk so I could manage the dough. Also, I couldn't taste the coffee, so I would increase that. I do think the chocolate brings out the coffee flavor a bit. This is a real keeper!"

7

ML

Feb. 24, 2010

"Very Good! An acquaintance asked me if I made these biscotti to sell because if I did she wanted to buy some!..." See more"