Italian biscotti with cup of coffee

Espresso biscotti

These crunchy biscuits originate in Prato, Tuscany – perfect with coffee as an afternoon pick-me-up

By , 29 March 2016

(11 votes)

Espresso biscotti
  • 1 Hour 10 Mins

  • Serves: 18

  • Price: 19p per serving

Nutritional Info
Each 47g serving contains
  • Energy

    707KJ

    169KCAL

    8%
  • Fat

    3.2g

    med

    5%
  • Saturates

    0.8g

    med

    4%
  • Sugars

    18.8g

    high

    21%
  • Salt

    0.09g

    low

    2%
of your reference intake.
Typical energy values per 100g: 1504kJ/360kcal.
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
  • Preheat the oven to 170C/ 150C Fan/Gas 3. Line 2 baking trays with baking paper.

  • Whisk the eggs and sugar together until pale and fluffy. Add the melted chocolate and vanilla extract and whisk until just combined.

  • 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.

  • 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.

  • 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.