Coffee and almonds biscotti
Italian coffee and almonds biscotti.
Ingredients
- 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
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.
Notes
5 minutes waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 12cookiesCalories: 120kcal
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