Coffee Biscotti
Coffee Biscotti
Instructions
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1
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
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2
In a small bowl, dissolve the coffee in the water. Set aside.
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3
In another bowl, combine the flour and baking powder.
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4
In a third bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time and mix until smooth. Add the chopped almonds, ground almonds, coffee mixture and almond liqueur. Mix with a wooden spoon. Stir in the dry ingredients.
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5
On a work surface, shape the dough into two logs, each 8 to 10-inches (20 to 25 cm) long. Place on the baking sheet. Bake for 30 minutes.
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6
Transfer the logs to a work surface. Let cool for 5 minutes. Using a serrated knife, cut the logs diagonally into slices 3/4 inch (2 cm) thick. Place the cookies on the baking sheet. Use a second baking sheet as needed.
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7
Bake for 15 minutes or until the biscotti are golden, flipping them over halfway through cooking. Let cool on a wire rack. Delicious dipped in coffee.
Coffee Biscotti
