Espresso Biscotti

Espresso Biscotti

SECRET INGREDIENT: ground coffee

Coffee-flavored desserts are all the rage. Here, instead of adding brewed coffee, we found that 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.

Quick look

  • prep 20 min    cook 40 min

IngredientsNumber of servings: 5 dozen

  • 1 3/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 3 tablespoons ground coffee
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 3/4 cup walnuts
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract

    How to make it   1 hour

  • 1

    Preheat the oven to 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 14 x 1 3/4 x 1-inch cylinder. Transfer to the baking sheet and pat the tops of each cylinder to 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 1/4-inch-thick slices.

  • 5

    Arrange the cookie slices in a single layer on the baking sheet. Lower the oven temperature to 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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