food shoot

RECIPE: Espresso Biscotti

30 Sep 2013

These Italian-style biscuits go perfectly with hot or iced coffee and creamy milkshakes

MAKES 12
INGREDIENTS
2½ cups all-purpose flour
1 cup castor sugar
½ tsp baking soda
½ tsp baking powder
3 large eggs
1 tsp vanilla extract
3 tbsp strong espresso coffee

METHOD
1. Preheat the oven to 180C. Line a baking sheet with parchment or wax paper.
2. Cream the eggs and sugar with a mixer until it thickens and forms ribbons. Add the vanilla extract and espresso to the mix and whisk thoroughly.
3. Meanwhile mix together the flour, baking soda, baking powder and salt in a separate bowl.
4. When the egg mixture is sufficiently thick, add the flour to the eggs, mixing at low speed until combined.
5. Pour the thick biscotti mixture over the wax paper. If you like long biscotti biscuits then you can make one long
wide line of batter mixture. If you prefer them less wide then use two baking trays and pour two lines of batter
about 4 inches wide. Bake for 20 to 25 minutes, until the biscotti mixture is light golden in colour and fully set (they will spring back slightly when lightly pressed with a finger).
6. Turn the temperature down to 150C and remove the biscotti from the oven.
7. Using a sharp, serrated knife, slice the logs into inch-thick slices and arrange upright on the baking sheet
and bake for 20 to 30 minutes until they feel dry and crispy. Cool on a wire rack and then store in an airtight container.
COOK’S TIP
These are great served with iced coffee for an afternoon treat – make one by mixing 2 tbsp chilled espresso with
200ml cold milk and serving over ice, or make an affogato with 1 scoop of vanilla ice cream and a single shot of
espresso poured over the top. 

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