Espresso Biscotti

Name: Espresso Biscotti
Yield: 40

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Espresso Biscotti

Serve these crisp cookies alongside a freshly brewed espresso for proper dunking.

Ingredients

1½ cups unbleached, all-purpose flour
¼cup cornstarch
½teaspoon baking powder
¼teaspoon baking soda
¼teaspoon kosher salt
¾cup granulated sugar
1large egg, lightly beaten
1teaspoon pure vanilla extract
¼cup brewed espresso, cooled to room temperature (2 shots)
½cup hazelnuts, toasted and chopped
egg wash (1 egg whisked with 1 tablespoon water)

Preparation

1. Put hot espresso or coffee and sugar into the blender jar. Secure lid. Select Speed 2 and press Start. Blend until well mixed, about 10 seconds.2. Allow espresso to cool to room temperature and then pour espresso or coffee mixture into an ice cube tray and freeze until completely frozen, at least 12 hours.3. When completely frozen, put frozen coffee cubes into the blender jar. Secure lid. Select Ice Crush function and press Start.4. Serve immediately with a dollop of whipped cream, if desired, or store in an airtight container in the freezer.