This recipe makes a delectable biscotti, that is easier to chew than the usual hard as nails biscotti. Fear not – these are just as dunkable! For a double hit of expresso, serve refreshing Espresso Granita with biscotti on the side.
ingredients
Peppered Espresso Biscotti
Espresso Granita
directions
PEPPERED ESPRESSO BISCOTTI: Preheat oven to 350° F. Beat butter with sugars until pale and fluffy. Add eggs and blend well. Stir espresso powder into vanilla to dissolve (heat for a moment in microwave, if necessary). In a separate bowl, combine flour, baking powder, black pepper, cinnamon and salt. Add to butter mixture and mix until blended. Stir in pine nuts. Shape cookie dough into 2 logs and place on a parchment-lined baking tray leaving 3 inches between them. Press lightly with palm of hand to flatten slightly. Bake for 35 to 40 minutes, until tops are rich golden colour.
Reduce oven temperature to 325° F. While still warm, slice ½-inch biscotti on the bias of the loaves and place back on the baking sheet. Bake for 12 to 15 minutes until lightly browned around the edges. Biscotti will firm up further as they cool. Yield: approximately 2 dozen biscotti.
ESPRESSO GRANITA: Simmer sugar, water and cocoa powder for 5 minutes and remove from heat. Stir in coffee and pour into a shallow container and cool to room temperature. Freeze for 1 hour, then stir to distribute crystallizing particles. Put back in freezer and stir 2 more times before frozen solid.
To serve, scrape granules up with a fork and scoop into a glass. Serve with biscotti on the side. Yield: 6 servings.