Chocolate Covered Espresso Almond Biscotti (INeedCoffee.com)

Sections

Writers

RSS / Newsletter

Subscribe in a reader
Newsletter

Search

Friends of
INeedCoffee

become a friend

T-Shirts, Mugs, etc.

INeedCoffee Gear

Home / Recipes /

Chocolate Covered Espresso Almond Biscotti

by Lura Lee

Page 1 | Page 2 | Page 3 | Page 4

The ultimate accompaniment for espresso and cappuccino is biscotti. This dessert is surprisingly easy to make and it can make a wonderful impression on guests or customers.

Biscotti

Ingredients for the biscotti: (Makes approx. 27 biscotti)

1 cup sugar
1/2 tsp. baking soda
1/2 tsp baking powder
1/8 tsp salt
2 cups of all-purpose flour
1 cup sliced almonds
1 egg + 1 egg yolk
1 tsp. heavy cream or milk
1 shot of espresso
1 tsp. vanilla extract

Ingredients for the ganache (chocolate dip):

1 1/2 cups chocolate chips
1/4 cup heavy cream or milk

You'll need:

an electric mixer (not a hand mixer)
one large cookie sheet
wax paper
a double boiler (or two pots that will stack safely)

Step-by-step, with pictures:

Begin:

Pull the shot of espresso. Then put the shot in the freezer for a few minutes so that it cools down. Cover a cookie sheet with wax paper. Measure out the almonds and spread them onto the cookie sheet. Try to keep the almonds in one layer. Put the almonds in a 325 degree oven for 10 minutes, or until golden brown.