Espresso Biscotti
Happy Holidays from The Bean Scoop!
3 tablespoons coffee beans
2 tablespoons strong coffee
1/2 cup butter
3/4 cup sugar
2 eggs
2 cups plus
2 tablespoons flour
1 1/2 teaspoons baking powder
dash of salt
3/4 cup chocolate chips (optional)

Preheat oven to 325F.

Grind coffee beans finely.
Place in a small bowl and mix with coffee.

Set aside. Cream together butter and sugar.
Beat in eggs and coffee mixture. Combine flour,
baking powder and salt. Add to creamed mixture.
Fold in chocolate chips if desired.

Pat dough into two equal logs on a floured baking sheet.
Should be about 14 inches long and 1 1/2 inches wide.

Bake for 25 minutes or until lightly brown.
Transfer from sheet to rack and let cool for 5 minutes.
Cut diagonally at a 45 degree angle into 1/2 inch thick
pieces. Place slices upright on sheet and return to oven
for 10 minutes longer or until the desired crispness is
reached. Let cool on baking rack and store in
airtight container.

For variations sustitute toasted almonds for
chocolate chips or dip in chocolate.

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