The ultimate accompaniment for espresso and cappuccino is biscotti. This dessert is surprisingly easy to make and it can make a wonderful impression on guests or customers.
Ingredients for the biscotti: (Makes approx. 27 biscotti)
- 1 cup sugar
- 1/2 tsp. baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 cups of all-purpose flour
- 1 cup sliced almonds
- 1 egg + 1 egg yolk
- 1 tsp. heavy cream or milk
- 1 shot of espresso
- 1 tsp. vanilla extract
Ingredients for the ganache (chocolate dip):
- 1 1/2 cups chocolate chips
- 1/4 cup heavy cream or milk
You’ll need:
- an electric mixer (not a hand mixer)
- one large cookie sheet
- wax paper
- a double boiler (or two pots that will stack safely)
Step-by-step, with pictures:
Begin:
Pull the shot of espresso. Then put the shot in the freezer for a few minutes so that it cools down. Cover a cookie sheet with wax paper. Measure out the almonds and spread them onto the cookie sheet. Try to keep the almonds in one layer. Put the almonds in a 325 degree oven for 10 minutes, or until golden brown.
