About this recipe:Delectable biscotti, perfect with coffee! These espresso-flavoured biscotti are studded with dried fruit and almonds. You can use regular instant coffee granules if you don't have instant espresso, but the coffee flavour won't be as strong.
55g unsalted butter
150g caster sugar
1 teaspoon vanilla extract
300g plain flour
90g cake flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon instant espresso granules
2 teaspoons grated orange zest
85g chocolate chips
60g dried apricots
60g dried cranberries
60g chopped almonds
1 egg white, lightly beaten
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat oven to 180 C / Gas 4. Grease a baking tray or line it with baking parchment.
Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
Sift together the flour, cinnamon and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
Shape dough into two equal logs approximately 15cm long by 5cm wide. Place logs on baking tray, and flatten out to about 2.5cm thickness. Brush the tops with egg white.
Bake in the preheated oven until edges are golden and the centre is firm, about 35 to 40 minutes. Remove from oven to cool on the trays. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1-2cm thick slices. Return the slices to the baking tray.
Reduce oven temperature to 170 C / Gas 3. Bake until the biscotti start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.
This recipe is wonderful with a cup of coffee. It’s not sweet and the combination of fruit and chocolate work well. I added in some left-over dried cherries in addition to the cranberries and apricots which added additional fruitiness. I used all-purpose flour which worked out fine. To add a little extra sweetness and prettiness, I laced the biscotti with a confection sugar icing. - 09 Mar 2012