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Chocolate Covered Espresso Almond Biscottiby Lura Lee Page 1 | Page 2 | Page 3 | Page 4 Make the dough:
Put the dry ingredients in the mixing bowl (the flour, sugar, baking soda, baking powder and salt.) In a separate bowl, mix the wet ingredients (chilled espresso, egg, egg yolk, cream and vanilla.) Stir the wet ingredients briskly. Slowly add the wet ingredients to the dry ingredients while mixing at a low speed.
When the almonds are golden brown, take them out of the oven and let them cool for a few minutes. After removing the almonds, readjust the oven temperature to 350 for the biscotti. Add the almonds to the dough, while continuing to mix on a low speed.
When the almonds are broken into small pieces and they are equally distributed through the dough, turn off the mixer and remove the dough. Knead the dough on a lightly floured surface with lightly floured hands for about 5 turns.
Cut the dough in half, then form it into 2 logs about 10 inches long and about 3 inches thick. |
