Espresso Biscotti

40

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)

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.