• 1
  • 2

A shot of caffeine and a cookie all rolled into one.  Complete with sambuca!




Espresso Biscotti

1/3 cup chocolate covered espresso beans, (whole or coarsely chopped)
1 3/4 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon sea salt
2 large eggs
1 tsp vanilla
1 Tbls espresso powder
1 tsp sambuca (optional)

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