Cappuccino Biscotti with Almonds

Driving home from work the other day I got an insane craving for an apple. Mind you, I literally work inside of a grocery store, so why I didn’t just get an apple at work is beyond me (honey crisps are my favorite!). Anyway, I’m a believer in signs. The craving didn’t hit until I was far enough from the store not to turn around, leading me to take a quick right into a small parking lot.

I walked into an Italian market called Ceriello and saw this:

photo (16)

I picked up olives and bread and biscotti and alllmost forgot about the whole apple thing ’til I saw a bin near the register. Didn’t matter. The sign was for me to eat cappuccino biscotti and recreate it for this little blog.

Directions, just like with my Orange-Thyme Biscotti, are pulled from this recipe.

Cappuccino Biscotti with Almonds

Yields about 18 biscotti

2 cups flour

1/4 cup instant espresso powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup agave nectar

2 eggs

1/2 cup Earth Balance

1/4 cup roughly chopped whole almonds

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Whisk flour, espresso powder, baking powder and salt together in a medium bowl and set aside.

Whisk the agave nectar, Earth Balance, vanilla and eggs in a large bowl, then using an electric mixer, combine the wet and dry ingredients. Fold in the chopped almonds.

Halve the dough and turn both portions onto the baking sheet. Using floured hands, quickly shape each portion of the dough into a loaf. Place the loaves about 3 inches apart on a baking sheet and bake until golden and just beginning to crack, about 35 minutes, turning sheet around halfway through baking. Remove from oven, transfer loaves to cutting board using large spatula, and turn oven down to 325.

Cut loaves into 1/2-inch-thick slices. Distribute about 1/2 an inch apart on the baking sheet (you may need an extra sheet this time around) and return to the oven. Bake until golden all over, about 10 minutes, turning cookies over halfway through. Cool on a wire rack.

Cappuccino Biscotti

Share with friends. Take a bite. Even better when dunked into coffee (or, a cappuccino).

Biscotti keeps really well, making this a perfect winter holiday gift.

-M

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