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Coffee biscotti with whole espresso beans
Preparation Time
15 minutes
Cooking Time
40 minutes
Makes 48
Ingredients
- 75g (1/2 cup) whole espresso coffee beans
- 225g (1 1/2 cups) plain flour
- 2 tsp baking powder
- 1 tsp salt
- 125g chilled unsalted butter, chopped
- 150g (1 1/4 cups) almond meal
- 220g (1 cup) caster sugar
- 3 eggs, lightly whisked
- 125mls (1/2 cup) freshly brewed espresso coffee
- Extra plain flour, for kneading
- Cocoa powder, for dusting
- Icing sugar, for dusting
Method
Preheat oven to 180°C.
Spread coffee beans on a baking tray and bake for 10 minutes or until toasted and aromatic. Cool. Grind 1/4 cup of the beans in a coffee grinder or mortar and pestle until coarsely ground and set aside with the whole beans.
Sift the plain flour, baking powder and salt into a large bowl. Use your fingertips to rub in the butter until mixture resembles coarse breadcrumbs. Add the ground and whole toasted coffee beans, almond meal, caster sugar, eggs and freshly brewed coffee. Mix well to form a soft dough.
Lightly knead the dough on a lightly floured surface, adding a little extra flour if it is too sticky, for about 2 minutes or until smooth. Divide dough into 2 equal portions.
Roll each portion into a log about 5cm in width and flatten slightly. Dust with cocoa powder and place on a baking tray lined with non-stick baking paper.
Bake in preheated oven for 25 minutes or until golden. Remove from oven and stand on trays for 5-10 minutes to cool slightly.
Use a sharp knife or bread knife to cut the logs diagonally into 2.5cm-thick slices. Place slices on baking trays lined with non-stick baking paper and bake in preheated oven for 8-10 minutes until lightly golden on top.
Turn biscotti over and bake a further 8-10 minutes or until lightly golden. Remove from oven and cool on trays. Store in an airtight container for up to 4 weeks. Serve dusted with icing sugar.
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