- Préchauffage et préparation
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
- Création de la base
Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
- Mélanger les ingrédients
Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
- Développer la saveur
Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
- Préchauffage et préparation
Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
- Préchauffage et préparation
Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.
- Calories :157 kcal%7%
- Protéine:3.0 g%6%
- Glucides :25.0 g%8%
- Graisse:5.0 g%10%
- Sucre:11.0 g%11%
- Sel:0.1 g%1%
- Énergie:657 kJ%10%
Espresso Biscotti is a delicious and satisfying dish, Featuring unsalted butter, white sugar and eggs, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
