Coffee Almond Biscotti
Crisp, espresso-infused biscotti loaded with almonds. Perfect for dunking, snacking, or pretending you have your life together.
Ingredients
- 2 cups all-purpose flour structure matters
- ¾ cup sugar sweet, but not too sweet
- 1 ½ tsp baking powder biscotti needs lift
- ¼ tsp salt flavor booster
- 1 tbsp instant coffee for that deep espresso kick
- 2 large eggs binder and texture hero
- 1 tsp vanilla extract a must
- 1 cup almonds toasted and chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, salt, and instant coffee.
- In another bowl, beat eggs, sugar, and vanilla until smooth.
- Gradually mix dry ingredients into wet until combined.
- Fold in almonds, then shape dough into a 12-inch log on the baking sheet.
- Bake for 30 minutes, then let cool for 10 minutes.
- Slice into ½-inch pieces using a serrated knife.
- Lay slices cut-side down on the baking sheet and bake for 15 more minutes.
- Let cool completely before dunking in coffee.