If you feel like something is missing while enjoying your daily dose of coffee heaven, you are probably right. All you need is something crunchy to dip into your cup of comfort and slurp up a little treat before your day starts, right?
Then this delicious Espresso Vanilla Biscotti is just the thing to brighten up your tea time breaks.
At first I thought it might be challenging to do, but let me assure you – it is super easy, quick and so versatile I can’t actually believe I haven’t tried my hand at it sooner…
There are thousands of different varieties and flavors biscotti out there, and I am sure I will be trying out some new and interesting flavor combinations; however I was quite pleased by how this recipe turned out.
Deep and comforting espresso with the velvety almost sweet taste the vanilla adds to this, results in a mouthwatering crunchy treat. Bake a batch, keep it in an airtight container and enjoy a little delight during your “me time”.
Preheat the oven to 200 degrees Celsius; prepare a baking sheet with non-stick spray or parchment. This recipe makes about 24 slices of biscotti.
Best of all, and I will be doing this very soon, is to surprise your chick friends with a freshly baked batch of Espresso Vanilla Biscotti, wrapped up and delivered with loads of love. And if you are a dude, I will suggest you just bake it for yourself…
|Prep Time||10 min|
|Cook Time||30 min|
- 125 gr butter softened
- 1/2 cup brown sugar
- 2 large eggs
- 5 ml vanilla essence
- 3 teaspoons instant espresso powder
- 1 tablespoon boiling water
- 2 1/4 cups flour
- 2 teaspoons baking powder
- pinch salt
- First off beat the butter and sugar together until pale and thick. Add the eggs one at a time and mix until incorporated.
- Mix the espresso powder with boiling water until dissolved.
- Add the vanilla and espresso and mix through.
- Add the flour, baking powder and salt and mix until you have manageable soft dough.
- Use extra flour for your hands while shaping the dough into a log on your baking sheet.
- Bake for 20 minutes or until the biscotti log is firm to touch.
- Leave to cool, slice 2 cm’s thick slices off the log and arrange in the baking sheet. Bake for an additional 10 minutes, or until colored brown.
- Leave to cool completely before storing it in an airtight container.