Espresso Recipes
Espresso Biscotti
40
Espresso Biscotti
40
Serve these crisp cookies alongside a freshly brewed espresso for proper dunking.
Ingredients
- 1½ cups unbleached, all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- ¼ cup brewed espresso, cooled to room temperature (2 shots)
- ½ cup hazelnuts, toasted and chopped
- egg wash (1 egg whisked with 1 tablespoon water)
Preparation
- 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.
- 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.
- When completely frozen, put frozen coffee cubes into the blender jar. Secure lid. Select Ice Crush function and press Start.
- Serve immediately with a dollop of whipped cream, if desired, or store in an airtight container in the freezer.
