Espresso Biscotti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 150 grams sugar
- 125 g butter
- 2 medium egg (s)
- 2 teaspoons baking soda
- 50 g coffee beans, (espresso beans)
- 1 cup espresso, (cooled)
Print Recipe
Pin Recipe 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.
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