Espresso Biscotti

Name: Espresso Biscotti
Ingredients: 4 oz (120 g) Butter; 6 oz (180 g) Sugar; 0.2 oz (6 g) Salt (about 1 teaspoon); 3.33 oz (100 g) Eggs (about 2); 0.5 oz (15 g) Hot water; 0.2 oz (6 g) Instant espresso powder (about 2 tablespoons); 10 oz (300 g) Cake flour; 0.25 oz (8 g) Baking powder (about 1 1/2 teaspoons); 3.5 oz (105 g) Almonds (blanched)

Italian biscotti made with espresso powder using the creaming method.

Varies

Easy

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Ingredients

Butter 4 oz (120 g)

Sugar 6 oz (180 g)

Salt (about 1 teaspoon) 0.2 oz (6 g)

Eggs (about 2) 3.33 oz (100 g)

Hot water 0.5 oz (15 g)

Instant espresso powder (about 2 tablespoons) 0.2 oz (6 g)

Cake flour 10 oz (300 g)

Baking powder (about 1 1/2 teaspoons) 0.25 oz (8 g)

Almonds (blanched) 3.5 oz (105 g)

Instructions

Mixing

Creaming method. Dissolve the espresso powder in the hot water and add it to the whipped mixture. After adding the sifted dry ingredients, fold in the almonds.