Cinnamon Coffee Biscotti

Posted on October 27, 2015 by Rana Abla | 0 comments

If you’ve been wanting to make biscotti but have been apprehensive, well have no fear. This recipe is so simple to make that you can’t mess it up even if you wanted to (but why would you??)

The recipe makes a lot of biscotti. Keep some on your counter for daily snacking sessions, gift some by placing them in a clear bag with a gorg ribbon & freeze the rest by wrapping them in foil then in a zipped bag. Believe me they will taste the same as the day you baked them!

By the way, this is my hubby’s favorite biscotti. I came across it few years ago in some magazine and of course I had to change few things.

Every time I make it, he asks to sniff the smell of the flour/coffee concoction in the food processor…weird, don’t you think?!

Print Recipe

 

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 almond extract
  • 1/2 cup flavored ground coffee (such as hazelnut) or 1.75 oz bag
  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup chopped almond slices
  • 3/4 cup cinnamon-flavored chip

Directions
1. Heat oven to 350 degrees F. Line a large baking sheet with nonstick aluminum
2. Beat butter and sugar in bowl until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
3. Place coffee in a food processor and grind for about 2 minutes. Add flour, baking powder, ground cinnamon and salt. Pulse to blend. Add to butter mixture; stir until smooth. Stir in hazelnuts and cinnamon chips; mix well.
4. Divide dough in half. With floured hands, place half on prepared baking sheet. Pat into a 12 x 2-1/2-inch log, flattening top slightly. Repeat with second half, placing on baking sheet 2 inches from first.
5. Bake at 350 degrees F for 30 minutes, or until browned around edges. Remove from oven. Cool logs 10 minutes. Place on cutting board.
6. Cut logs diagonally into 1/2-inch-thick slices for a total of 32. Place slices, cut-side down, on baking sheet. Bake 16 minutes; transfer to rack to cool.

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