A shot of caffeine and a cookie all rolled into one. Complete with sambuca!
1/3 cup chocolate covered espresso beans, (whole or coarsely chopped)
Preheat the oven to 350° (preferably set on convection bake).
Mix the flour, sugar, baking powder, espresso powder and salt.
In a small bowl, beat the eggs with the vanilla and sambuca. Pour the egg mixture into the flour mixture and stir with a fork until a dough starts to come together. Gather the dough with your hands, squeezing and kneading it firmly to help it form a solid mass.
Turn the dough out onto a counter, gather into a tight ball, and cut into 2 equal pieces. (If the dough sticks to the counter, sprinkle the counter with a bit of sugar, not flour.) Shape each piece into a 1-inch wide log and place the logs, 2 inches apart, on a parchment paper-lined 11-inch x 17-inch baking sheet. Bake 25 to 30 minutes, or until lightly golden and set. Remove to a cutting board, cool 5 minutes, and cut into 1/4-inch thick slices on the diagonal.
Arrange the slices in a single layer on the same parchment paper-lined baking sheet. Return to the oven and bake 3 minutes; remove from the oven, flip the cookies over, and bake 3 more minutes. Remove from the oven, cool on a rack, and serve.
Makes approximately 30 biscotti