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Categories:
flour ground espresso ground cinnamon baking soda baking powder sugar salt orange zest eggs vanilla natural almonds
Viewed: 96 - Published at: 10 years agoIngredients
- 2 cups all-purpose flour
- 2 tablespoons ground espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup sugar
- 1/2 teaspoon salt, or to taste
- 2 tablespoons grated orange zest
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 cups natural almonds, toasted and chopped
Method
- Preheat oven to 350 degrees F.
- In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest.
- In a small bowl beat together the eggs and vanilla.
- Add them all at once to the dry ingredients and beat until a dough is formed.
- Stir in almonds.
- Turn the dough out onto a floured board and form it into a ball.
- Halve it and form each half into a log approximately 12 inches long and 2 inches wide.
- Arrange logs on a buttered and floured baking sheet about 3 inches apart.
- Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned.
- Remove them from the oven, let cool for a few minutes.
- On a cutting board slice logs on a diagonal about 1/2 inch thick.
- Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
- Cool biscotti to room temperature.
- Store them in an airtight container in single layers between waxed paper for up to 2 weeks.
