uffin cups, then crumble the biscotti into the bottom of each
salt and 1 teaspoon of espresso rub. Set aside.
Rub
gg mixture. Stir in the espresso powder, orange zest, chocolate chips
he all-purpose flour, ground espresso powder, cinnamon, baking soda, baking
ogether the flour, brown sugar, espresso powder, zest, baking soda, baking
r twice.
Beat in espresso and vanilla. Stir in chocolate
owder, baking soda, salt, sugars, espresso, almonds and 1/4 cup
br>In small bowl, dissolve espresso powder in 1/3 cup
br>Mix the Kahlua, dissolved espresso powder and vanilla in a
Bring heavy cream to a boil then remove from heat. Pour over chocolate and stir until melted. Let cool slightly.
Whip egg yolks and sugar until thick and pale. Add cooled chocolate mixture and espresso. Stir until smooth. Distribute between 6 - 8.5 oz cups and firmly tap on work surface to remove any air bubbles. Chill for 3 hours, or until set.
Serve with biscotti.
tages in the recipe.
Combine butter, sugars and espresso or coffee
acks and cool.
For espresso drizzle, in a medium bowl
n small bowl, whisk together espresso, milk, egg yolk and vanilla
nch slices.
Place the biscotti flat on the baking sheet
baking powder, salt, spices, and espresso powder until combined.
Gradually
brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor
lour, baking powder, cinnamon and espresso powder together
Beat the
e light brown and the biscotti should be crisp when done
Turn oven off and let biscotti remain in oven until crisp
bread knife, cut into biscotti about 1/2 inch thick