INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Grease cookie sheet. Spread almonds and
espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until
lightly toasted. In a food processor fitted with steel blade, coarsely chop
half of espresso beans; transfer to a small bowl. In food processor finely
chop almonds and remaining espresso beans with 1/2 cup of the sugar and add
to bowl. In a large bowl, combine flour, baking powder and salt. Use your
fingers to quickly cut in butter until mixture resembles coarse crumbs.
Stir in remaining sugar and coffee-almond mixture. Add eggs and brewed
espresso, stirring until dough comes together. On lightly-floured surface,
knead dough 2 minutes until smooth. Shape into 2 flat 2-inch-wide logs;
dust with cinnamon or cocoa and place on cookie sheet. Bake 25 minutes, or
until lightly browned. Remove from oven and cool on baking sheet. When cool
enough to handle, use a serrated knife to slice logs on the diagonal into
1/2-inch-wide pieces. Place cut side down on cookie sheet and return to
oven 8 to 10 minutes or until lightly golden. Cool on racks. Dip in melted
chocolate, if desired, and let dry on wax paper. When chocolate is
completely dried and hardened, store in tins up to 1 month. This recipe
yields about 48 Biscotti.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4591 broadcast 12-29-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-27-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””