OH YUMM !! The smell of these biscotti as they are baking are pure heaven. I used an espresso powder and also some Kahlua with some chocolate chips. The flavor is so good. You can use espresso powder from Savory Spice in Boulder https://www.savoryspiceshop.com or you can order from Amazon https://amzn.to/4fFIz2d
KAHLUA ESPRESSO BISCOTTI
6 tablespoons unsalted butter room temp
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons Kahlua
1/4 teaspoon salt
2 teaspoons baking powder
2 cups unbleached all-purpose flour
1 tablespoon Savory Spice Espresso Powder
1 cups chocolate chips
1/2 sliced almonds
Preheat your oven to 350 degrees and line a baking sheet with
parchment paper. Set aside.
In a large bowl, whisk together the flour, espresso powder, salt, baking
powder, chocolate chips and nuts until completely combined. Set
aside.
In the bowl of your stand mixer with paddle attachment, cream
together the butter and sugar until smooth. Add the eggs one at at
time, making sure the first one is completely incorporate before you
add the second one. Add the Kahlua and vanilla to combine.
In 1/2 cup increments add the flour mixture to the wet mixture until all
is incorporated, or until you have a very thick like cookie dough.
With a large spoon place dough down on the parchment in two lines,
You will be making two logs. Get your hands wet and shape into two
even logs.
Bake at 350 degrees for 23-26 minutes or until just firm to the touch.
Remove from the oven and let cool completely. Reduce oven
temperature to *300. Remove the biscotti to a cutting board and cut
1/2 inch slices out of the logs. Lay out the biscotti slices, cut side
down. Bake again for about 15 minutes or until they are no longer
soft.