Peppered Expresso Biscotti


1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup pine nuts, toasted


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 1/2-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.

Original Recipe by Anna Olson

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