Espresso Biscotti

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Coarsely crush the beans and roast them on a baking sheet in a preheated oven to 180 ° C for 10 minutes.
Now knead all the ingredients into a smooth but firm dough. (Possibly add more espresso)
Roll the dough into 5 equal-sized strands and bake them at 180 ° C for 15 minutes. Take the strands out of the oven and cut them into slices, divide each strand into approx. 12 pieces, place on the tray again and bake for another 8-10 minutes!
PS:
The dough is a bit sticky when making strands, so you have to work quickly because it becomes dry when you add more flour.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.