Description
Infused with espresso, toasted almonds and a drizzle of creamy melted chocolate, these Espresso Amaretti Biscotti with Chocolate Drizzle make for a flavorful breakfast or an indulgent dessert with your after-dinner coffee!
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 cup sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- 1 Tbsp. Medaglia d’Oro Instant Espresso Coffee
- 2 large eggs
- 2 large egg whites
- 1 Tbsp. almond extract
- ¾ cups toasted whole almonds
- ½ cup chocolate melting wafers
Instructions
- Preheat oven to 325 F.
- In a large mixing bowl, combine the dry ingredients.
- In a medium bowl, whisk eggs, egg whites and extract until fully combined. Add to the dry ingredients.
- Using an electric mixer, mix until moist.
- Add the almonds and slowly mix in.
- Place dough on a floured surface and divide in half.
- Pat each into a log about 14 inches long by 1.5 inches wide.
- Place logs on a cookie sheet.
- Bake at 325 F for 30 minutes.
- Remove from oven and reduce oven temperature to 300 F.
- Using a serrated knife, cut biscotti into ½ inch slices.
- Stand the slices upright on the cookie sheet and bake for an additional 30 minutes.
- Remove biscotti from the oven, let cool.
- In the meantime, melt chocolate wafers using a double boiler, then drizzle over biscotti.
- Serve.