Espresso Biscotti

Crunchy coffee dippers! Make them even better by stirring some white chocolate chips into the dough, then drizzle finished cookies with melted dark chocolate.

Yield: 2 dozen

Ingredients

  • 1/4 cup ground espresso
  • 2 tablespoons coffee-flavored liqueur or double strength brewed coffee
  • 1/2 cup butter or margerine, softened
  • 3/4 cup sugar
  • 2 eggs

Preparation

  1. Place espresso in a small microwave safe bowl. Add liqueur and microwave on HIGH (100%) for 10 to 15 seconds to steep; set aside.
  2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating until blended; stir in coffee mixture. Combine flour, baking powder, and salt; add to butter mixture, stirring until blended. Fold in nuts. Divide dough in half.
  3. On a greased baking sheet, shape dough into two 13"x 1 1/2"x 1/2" rectangles, spacing them about 2 inches apart. Bake at 325° for 20 to 25 minutes or until golden. Remove to a wire rack; let cool 5 minutes.
  4. Place biscotti on a cutting board; using a serrated knife, cut biscotti diagonally into 1/2-inch-thick slices. Place slices upright on baking sheet 1/2" apart and bake 10 more minutes. Let cool on rack. Store in a tightly covered container.
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