Espresso Almond Biscotti

Espresso Almond Biscotti

1 ¼ cups whole almonds

6 tablespoons ground espresso-roast coffee

1 cup sugar

2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 stick cold butter, cut into small pieces

3 eggs, lightly beaten

¼ cup brewed espresso

Ground cinnamon or cocoa (optional)

4 ounces semi-sweet chocolate (optional)

                Heat oven to 350 degrees. Lightly grease a cookie sheet. Roast the almonds in the oven 10 minutes, until lightly toasted. Finely chop in a food processor; add ground espresso and sugar and pulse to combine. Set aside. Whisk together the flour, baking powder and salt. Pulse in food processor with the butter until mixture resembles small peas (or use a pastry cutter or two knives). Add the coffee-almond mixture and pulse. Transfer dough to a bowl. By hand stir in the eggs, then the brewed espresso. Knead on a lightly floured surface until smooth, about 3 minutes. Divide dough in half. Shape each portion into a cylinder about 2 inches wide; mold the top with your hands into a half-moon shape. Place cocoa in sieve and lightly dust the logs. Place on cookie sheet and bake until lightly browned, about 25 minutes. Allow logs to cool slightly the slice in the diagonal with a serrated knife into ½ inch thick pieces. Place cuts side down on a cookie sheet and return to oven for about 10 minutes, turning once so cookies are lightly golden on each side. Cool completely. 

Melt semi-sweet chocolate over low heat. 

Dip the biscotti in chocolate or drizzle chocolate on top of each slice. Let dry on racks. When chocolate has hardened, store in airtight containers.

Makes about 48 biscotti