Coffee Walnut Biscotti

#BHC
Biscotti is Italian rectangular Biscuits or cookies that originated in Italy. They are made of flour, baking powder, nuts and dry fruits. At first they are baked like cake and then baked twice to make them crisp like biscuits.
Today I have made delicious and flavourful coffee flavoured biscotti with the richness of walnuts. They are too yummy to resist. You can make them so easily and can store them for a couple of days.
Coffee Walnut Biscotti
#BHC
Biscotti is Italian rectangular Biscuits or cookies that originated in Italy. They are made of flour, baking powder, nuts and dry fruits. At first they are baked like cake and then baked twice to make them crisp like biscuits.
Today I have made delicious and flavourful coffee flavoured biscotti with the richness of walnuts. They are too yummy to resist. You can make them so easily and can store them for a couple of days.
Cooking Instructions
- 1
In a big mixing bowl, add soft butter and granulated sugar.
- 2
Blend it with a hand mixer until creamy and fluffy.
- 3
Add 2 eggs and mix again. Don’t over mix, mix until eggs incorporated to the mixture.
- 4
Add in vanilla essense and mix.
- 5
Sieve together all-purpose flour, coffee powder, cocoa powder,salt and baking powder.
- 6
Add in the mixture to the wet mixture in batches and fold nicely to incorporate.
- 7
Also add in chopped walnuts and mix. The mixture should be thick in consistency.
- 8
Preheat oven for 10 mins at 180 degree C.
- 9
Spoon the mixture in a lined baking tray to make 2(2 to 3″)width log. I lined my baking tray with silicone mat,you can use baking/parchment paper instead.
- 10
With a spatula (dust some flour on the spatula) smooth the sides and top.
- 11
Bake them for about 25 minutes or until top becomes golden brown. You can bake them in a cake pan also. Be sure that the thickness of the mixture is less(approx 2″).
- 12
I baked them for 25 minutes and then take out from oven and set aside to cool down completely.
- 13
When the cakes become cool, cut into thin pieces (1-2″ thickness).
- 14
Spread the pieces in the baking tray with little gap between each biscotti.
- 15
Bake them again at 130 degree C for about 15 mins or until golden brown. Note that for 2nd time baking, no need to preheat the oven. I flipped the biscottis after 10 minutes of baking.
- 16
Leave the biscottis in the tray to cool down completely. At first they may little soft to touch. But after cooling they will be crisp.
- 17
Store them in air tight container and enjoy anytime with a cup of tea or coffee.
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