Créé avec l’IA
Espresso Almond Biscotti
60 min 328 kcal par portion Moyen
Ingrédients
4 Portions
- all-purpose flour1 cup
- granulated sugar0,5 cup
- baking powder0,5 teaspoon
- salt0,25 teaspoon
- instant espresso powder1 tablespoon
- sliced almonds0,5 cup
- large eggs2 pieces
- vanilla extract1 teaspoon
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and instant espresso powder.
- 3
Stir in the sliced almonds.
- 4
In a separate bowl, beat the eggs and vanilla extract together.
- 5
Add the wet ingredients to the dry ingredients and mix until a dough forms.
- 6
On a lightly floured surface, shape the dough into a log about 12 inches long and 2 inches wide.
- 7
Place the log on the prepared baking sheet and bake for 25-30 minutes, or until firm to the touch.
- 8
Remove from the oven and let cool for 10 minutes.
- 9
Reduce the oven temperature to 325°F (165°C).
