Espresso Biscotti

Overview

This was originally teacher Jun's recipe, and the finished product is beautiful and neat. But what I did was not successful. No matter how I baked it, everything fell apart. I don’t know if it’s because there’s too much butter or it’s not cool enough. Or maybe the knife isn't sharp enough? But no matter how ugly it looks, its texture and taste are very good. The almonds are crunchy, the cookies are flaky, and it’s simply delicious.

Tags

• baking
• almond
• baking powder
• butter
• cake flour
• egg yolk
• hot water
• instant coffee powder
• whole egg liquid
• fine sugar

Ingredients

Steps

1. 1 Once the butter has softened, add the caster sugar.

   

2. 2 Use a whisk to beat until the volume increases and the color is slightly white.

   

3. 3 Add one egg yolk and beat evenly.

   

4. 4 Add the whole egg liquid in three batches and continue to beat evenly.

   

5. 5 The whipped butter paste is thick and smooth, with no separation of oil and water.

   

6. 6 Pour the coffee liquid into the butter and beat evenly with a whisk.

   

7. 7 Sift together the low-gluten flour and baking powder, pour into the butter paste,

   

8. 8 Fold the almonds into the butter paste as well.

   

9. 9 Knead the flour and butter into a dough with your hands and shape into a long strip.

   

10. 10 Put the dough into the preheated oven, heat up to 150°C, lower heat to 120°C, bake for 30 minutes, take out and let cool slightly.

    

11. 11 Cut the cooled dough into slices about 1cm crosswise and arrange them on the baking sheet. Place in a preheated 130°C oven and continue baking for 30 minutes until the moisture in the biscuits is dried.