So I decided on this little apple tree in the backyard. Planted just about 2 years ago, it’s tiny branches are now sticking out under more than 4 feet of snow! On days like these, I tell myself the snow will be melting until July! And then, I shrug it off, grab a biscotti and dunk it in a hot cup of coffee.
Which brings me to the recipe. It’s from Ricardo, again, and they’re the first biscotti I ever made. Of course what drew me to this particular recipe was the use of the ground coffee in the batter. I was intrigued at what the texture would be like.
Crunchy and full of coffee flavor these biscotti are wonderfully easy to make. Snow storm or not, you must give these a try!
Adapted from Ricardo Magazine Volume 1, Number 2
2 tbsp boiling water
2 tbsp finely ground coffee
1/4 cup unsalted butter, room temperature
3/4 cup sugar
1/4 cup ground almonds
1/2 cup roasted almonds, roughly chopped
2 cups flour
2 tsp baking powder
Preheat oven to 350F.
In a small bowl, mix water and coffee, set aside.
In a large bowl, with an electric mixer, beat butter, sugar and egg until well mixed. Add ground almonds, roasted almonds and coffee mixture and mix well with a wooden spoon. In a separate bowl mix together flour and baking powder then add to almond mixture. Mix until a ball forms. The dough will be very stiff and you might have to mix with your hands.
Transfer the dough to a parchment lined baking sheet and form into a log about 16 inches long.
Bake in center of oven for about 30 minutes. Remove from oven and cut log diagonally into ½ inch slices. Place the slices on the same baking sheet and bake 15 to 25 minutes, depending on how crunchy you want them. I like them pretty crunchy so I baked them 25 minutes. Cool the biscotti on a baking sheet. These are absolutely delicious, of course, dunked in a hot cup of coffee!