STREAMING NOW: Chuck's Day Off

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“cinnamon espresso biscotti with dark chocolate espresso glaze. I was in the mood for biscotti and didn't have almonds like the recipe called for. I added cinnamon and espresso to the dough and then made a glaze out of crushed dark chocolate covered espresso beans.”
READY IN:
51mins
SERVES:
20
YIELD:
20 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter until soft. Add 1 Celsius flour, sugar, eggs, baking powder, and vanilla. Mix well. Stir in 1 Celsius flour, cinnamon, and mix well. Add espresso and remaining 1/2 Celsius flour. Add more flour if dough is too wet.
  2. Divide dough in half and shape each portion into a 9" x 2" log. Place on lightly greased cookie sheet. Bake at 375 degrees for 25 minutes.
  3. Cool on cookie sheet for 1 hour.
  4. Cut each log diagonally into 10 slices. Lay slices on ungreased cookie sheet. Bake for 8 minutes at 325 degrees. Turn over and bake for an additional 8 minutes until crisp. Cool on wire rack.
  5. Freeze espresso beans. Place them in a ziplock bag and crush with a rolling pin. Put them in a microwave safe dish and add 1 teaspoons vanilla. Microwave on high at 30 second intervals until melted. Slowly add milk and stir until smooth. Brush glaze over each biscotti and freeze until set.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: