| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | approximately 3 dozen biscotti |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons ground espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup sugar
- 1/2 teaspoon salt, or to taste
- 2 tablespoons grated orange zest
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 cups natural almonds, toasted and chopped
Instructions
- Preheat oven to 350 degrees F.
- In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
- Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
- Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
- Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 71 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 16 mg |
| Sodium | 49 mg |
Reviews
After reading some of the reviews, I was worried but decided to give this recipe a try. I disagree with the “runny dough”. It is more of a sticky dough biscotti’s with no oil and butter have the same consistency – I’ve never made biscotti’s with butter so not sure of that consistency. Knead you dough very well (I used a kitchenaid with a dough blade. Flour your board very well as well as your hands and you should have no problem forming a log (1in thick that will not stick to your hands or the board. It takes some getting used to. Used whole wheat flour. I followed a reviewer suggestion and baked biscottis for 20 mn at 350F conv oven. Reduced temp to 300F & baked cut pieces each side for 10 mn. Result: Wonderful biscotti texture. 3 stars for the taste. I expected a strong orange flavor mixed with espresso. Instead, I have a biscotti with a hard to tell flavor and with a tinge of bitterness (not sure if the bitterness comes from the espresso grain or the orange zest
The Biscotti was very good. Nice and crispy and the expresso in the recipe made it tast so good. Only one thing. the dough was too runny, i added a little more flour.
i did not make this, but i have a question. Is there no butter? every other biscotti recipe i have calls for 1/2 cup butter. is this missing?
The baking time was TOO long. I took them out of the first baking at 30 minutes, and then it was close to burning. I will try 20 minutes the next time. Not real happy with this batch.
It just doesn’t work without adding more four and even then I thought the biscotti were awful. I tasted some slight orange flavor but besides that they were bland and I didn’t tast the coffee at all. I make a lot of biscotti and there is no way I could work with this wet dough, as is. I am not sure why Food Network post recipes that just waste everyone’s time. I am so sorry I didn’t check the reviews first.
I was in a hurry and didn’t bother to read the reveiws. I only went by the ingredients I was looking for. The “dough” was a runny mess so I added flour. The addition of flour helped the consistency but did nothing for the flavor. They started to burn after 2o minutes in the oven. I took them out and tried to salvage by cutting off the burnt tops. After 5 minutes of baking the slices they started to burn again. I took them out of the oven, flipped them and returned to a ed OFF oven and closed the door. They are not very good at all. I hope the birds and squirrels will eat them. A waste of time and ingredients, but NEXT TIME I WILL READ REVIEWS!
After reading all the comments about this recipe I knew I might encounter some difficulty with the dough.
I, too, found the dough quite loose. When I turned it out of the mixer I found I needed to add quite a bit more flour – easily an additional half cup. Even then it was still quite soft.
To avoid the logs becoming too dry and crumbly I checked them after 20 minutes in the oven – left them another ten and then took them. I let them cool until they were easy to handle (probably a good 15 minutes).
The second baking I shortened to 5 minutes.
And they are great – completely delicious – not crumbly or dry – but still a nice biscotti type crunch!
OK, but not as good as it sounds. The batter was very loose. I have made 6 other biscotti recipe’s for the holidays & this batter was the most runny. Is “ground espresso powder” the same as instant espresso powder? If not, then what?
Overall, these biscotti turned out just OK. The dough is indeed very sticky and needs more flour to be able to roll the logs. The rolls flattened out while baking (I prefer they rise and stay cylindrical). They baked very firm and were difficult to cut without breaking and they needed almost no toasting. Very, very crunchy! Next time I’ll use the chocolate hazelnut biscotti recipe found on this site (these are fabulous) and substitute espresso powder for the cocoa and almonds for the hazelnuts.
This dough was difficult to work with. Had to add almost 1 more cup of flour. Flavor was very orange, not espresso.
Will try Giada’s holiday biscotti instead.
Will try Giada’s holiday biscotti instead.