Cinnamon Espresso Biscotti |
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Prep Time: 10 Minutes Cook Time: 41 Minutes |
Ready In: 51 Minutes Servings: 16 |
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cinnamon espresso biscotti with dark chocolate espresso glaze. I was in the mood for biscotti and didn't have almonds like the recipe called for. I added cinnamon and espresso to the dough and then made a glaze out of crushed dark chocolate covered espresso beans. Ingredients:
1/3 cup butter |
1 1/2 cups wheat flour |
1 cup white flour |
2/3 cup sugar |
2 eggs |
2 teaspoons baking powder |
1 teaspoon vanilla |
1/4 cup espresso |
2 teaspoons cinnamon |
1/2 cup dark chocolate-covered espresso beans |
1 teaspoon vanilla |
2 tablespoons milk |
Directions:
1. Cream butter until soft. Add 1 Celsius flour, sugar, eggs, baking powder, and vanilla. Mix well. Stir in 1 Celsius flour, cinnamon, and mix well. Add espresso and remaining 1/2 Celsius flour. Add more flour if dough is too wet.
2. Divide dough in half and shape each portion into a 9 x 2 log. Place on lightly greased cookie sheet. Bake at 375 degrees for 25 minutes.
3. Cool on cookie sheet for 1 hour.
4. Cut each log diagonally into 10 slices. Lay slices on ungreased cookie sheet. Bake for 8 minutes at 325 degrees. Turn over and bake for an additional 8 minutes until crisp. Cool on wire rack.
5. Freeze espresso beans. Place them in a ziplock bag and crush with a rolling pin. Put them in a microwave safe dish and add 1 teaspoons vanilla. Microwave on high at 30 second intervals until melted. Slowly add milk and stir until smooth. Brush glaze over each biscotti and freeze until set.
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