Recipes
Espresso biscotti
These crunchy biscuits originate in Prato, Tuscany – perfect with coffee as an afternoon pick-me-up
These crunchy biscuits originate in Prato, Tuscany – perfect with coffee as an afternoon pick-me-up
(36 votes)
Cook: 1 Hour 10 Mins
Serves: 18
Price: 19p per serving
Nutritional Information
Each 47g serving contains
Energy
707kj
169kcal
707kj
169kcal
8%
Fat
3.2g
3.2g
Low
5%
5%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
18.8g
18.8g
High
21%
21%
Salt
0.09g
0.09g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1504kj/359kcal
Typical energy values per 100g:
1504kj/359kcal
Ingredients
2 eggs
250g caster sugar
50g dark chocolate (85% cocoa solids), melted
1/2tsp vanilla extract
275g plain flour, plus extra for rolling
1/2 level tsp baking powder
50g chopped almonds
Zest 1 orange, grated
50g mixed citrus peel
50g cranberries
1tbsp Nescafé Azera Espresso
Method
1
Preheat the oven to 170C/ 150C Fan/Gas 3. Line 2 baking trays with baking paper.
2
Whisk the eggs and sugar together until pale and fluffy. Add the melted chocolate and vanilla extract and whisk until just combined.
3
Sift the flour and the baking powder together, then stir in the remaining dry ingredients. Gently fold this dry mixture into the eggs to form a dough.
4
Divide the dough in half. Put one piece on each baking tray and shape into logs about 22cm long, then flatten to about 3cm high.
5
Bake for 35 mins. Allow to cool a little then cut into 2cm thick slices. Arrange these flat on the trays and bake for 25 mins, turning halfway. Allow to cool, then serve.