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

Recipe by Gooseberry Patch December 2007

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Credit: Oxmoor House

Recipe Summary test

Yield:
2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place espresso in a small microwave safe bowl. Add liqueur and microwave on HIGH (100%) for 10 to 15 seconds to steep; set aside.

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  • 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.

  • 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.

  • 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.

Source

Gooseberry Patch Very Merry Christmas Cookbook

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