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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This is a biscotti type of cookie - very crispy and very good with a wonderful cup of coffee; Takes a bit of work but it is well worth it. Ingredients:
2 large eggs |
1 tablespoon instant coffee |
1/4 teaspoon vanilla extract |
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup butter, softened |
1 cup granulated sugar |
1/2 cup almonds, blanched and finely chopped |
Directions:
1. Heat oven to 350F and lightly butter and flour a large baking sheet.
2. Stir the eggs, instant coffee, and vanilla in a small bowl until well blended, set aside.
3. Mix the flour, baking powder and salt in a medium bowl, set aside.
4. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
5. Beat in the egg mixture.
6. Gradually add the flour mixture, beating well after each addition.
7. Stir in the almonds.
8. Divide the dough into 2 equal portions.
9. On a lightly floured surface, shape the dough into 2 logs, each 8 inches long, 2 inches wide and 1 inch thick.
10. Place the 2 logs 2 inches apart on the prepared baking sheet.
11. Bake for 30-40 minutes until lightly browned.
12. Set the baking sheet on a wire rack to cool for 10 minutes.
13. Remove the logs from the baking sheet and place on a cutting board.
14. Using a serrated knife, cut each log diagonally into 3/4 inch thick slices.
15. Place the slices upright and 1/2 inch apart on the baking sheet.
16. Bake for 20 minutes or until slightly dry.
17. Remove the toasts from the baking sheet.
18. Cool completely on the wire rack.
19. Store in a tightly covered container.
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