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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Crunchy coffee dippers! Make them even better by stirring some white chocolate chips into the dough, then drizzle finished cookies with melted dark chocolate. Ingredients:
1/4 cup ground espresso |
2 tablespoons coffee-flavored liqueur or double strength brewed coffee |
1/2 cup butter or margerine, softened |
3/4 cup sugar |
2 eggs |
Directions:
1. Place espresso in a small microwave safe bowl. Add liqueur and microwave on HIGH (100%) for 10 to 15 seconds to steep; set aside.
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating until blended; stir in coffee mixture. Combine flour, baking powder, and salt; add to butter mixture, stirring until blended. Fold in nuts. Divide dough in half.
3. On a greased baking sheet, shape dough into two 13 x 1 1/2 x 1/2 rectangles, spacing them about 2 inches apart. Bake at 325° for 20 to 25 minutes or until golden. Remove to a wire rack; let cool 5 minutes.
4. Place biscotti on a cutting board; using a serrated knife, cut biscotti diagonally into 1/2-inch-thick slices. Place slices upright on baking sheet 1/2 apart and bake 10 more minutes. Let cool on rack. Store in a tightly covered container.
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