The Pioneer Woman Tasty Kitchen
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Espresso Biscotti

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Level: Easy

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Description

Perfect afternoon pick-me-up dipped in a warm latte!

Ingredients

  • 1 Tablespoon Instant Espresso Powder
  • 1 Tablespoon Hot Water
  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1-½ teaspoon Baking Powder
  • 1 pinch Salt
  • 4 Tablespoons Unsalted Butter, Room Temperature
  • ½ cups Sugar
  • 2  Eggs
  • ½ teaspoons Vanilla Extract
  • ¼ cups Mini Chocolate Chips (if Using Regular Size, Coarsely Chop)
  • ¼ cups Almonds, Slivered

Preparation

Preheat the oven to 325ºF and line 1 sheet pan with parchment paper.

In a small bowl, dissolve the instant espresso powder in the hot water. Set aside.

In a medium bowl, sift together the flours, baking powder, and salt. Set aside.

In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time. Mix in the espresso flavoring and vanilla extract. With the mixer on low, add in the flour mixture and mix until just combined. Mix in the chocolate chips and almonds just until incorporated.

Divide the dough into 3 equal portions and form each portion into a log (2 inches thick). Do not flatten the logs (the dough will be sticky). Place the logs onto the sheet pan, a few inches apart from each other. Bake until golden brown, about 30 minutes.

Remove from the oven and let cool slightly. Turn the oven down to 275ºF. Transfer logs to a clean cutting board. Using a serrated knife, slice the logs diagonally, 1/2 inch thick. Discard the end pieces (or munch on them like I did). Place the cookies cut side down on the sheet pan and bake for another 30 minutes, until toasted and dry.

Makes about 25 cookies.

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