Coffee and almond biscotti
These coffee and almond biscotti are crunchy and fragrant. They have a light aftertaste of coffee that goes perfectly with the almond flavour. Two types of sugar make them particularly delicious. No-fat, easy to prepare and super inviting Italian biscotti. Yum!
Italian coffee and almonds biscotti.
- 1 egg
- 65 g whole brown sugar (Muscovado)
- 65 g white sugar
- 1 tbsp di amaretto Disaronno (optional)
- 150 g all-purpose flour
- 1.5 tbsp (or more) ground coffee (I used Caffe Haiti brand)
- 0.5 tsp baking powder
- 100 g almonds
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
5 minutes waiting time.
Instructions: Coffee and almond biscotti
Whisk two types of sugar and the egg.
Add amaretto, flour, baking powder and coffee. Add almonds then knead the dough briefly, just to mix everything. The dough will be very sticky.
Move it on a baking sheet covered with baking paper and helping yourself with slightly wet hands create a log of dough.
Bake in the preheated static oven at 180 °C for 25 minutes. After this time take the pan out, wait 5 minutes and divide the log into 1 – 2 cm wide biscotti. Place them on the pan facing upwards and cook for 8 minutes, turn them over and cook for another 8 minutes..
Remove from the oven and let them cool completely before serving.
Keep in an airtight container.
lot of love. B.
p.s. If you love coffee in your cookies you should absolutely check my White chocolate and coffee cookies. (foto below)