small espresso biscotti

How To Make small espresso biscotti

• 1

  reheat the oven to 350°F. Coat a baking sheet with cooking spray or line with parchment.
• 2

  In a medium bowl with an electric mixer, combine the flour, sugar, cocoa powder, coffee, baking powder, cinnamon, and salt.
• 3

  Add the butter and mix until the mixture resembles coarse meal. Add the walnuts, eggs, and vanilla and mix until a fairly dry dough forms.
• 4

  Divide the dough in two. On a lightly floured surface, use your palms to shape each half of the dough into a 14 x 1 3/4 x 1-inch cylinder. Transfer to the baking sheet and pat the tops of each cylinder to 3/4 inch high.
• 5

  Bake until the logs are firm to the touch and a toothpick inserted into the dough comes out clean, 20 to 25 minutes. Transfer logs to a cutting board and let cool for 10 minutes. Using a serrated knife, cut the logs crosswise into 1/4-inch-thick slices.
• 6

  Lower the oven temperature to 300°F. Arrange the cookie slices in a single layer on the baking sheet. Bake the cookies for 20 minutes, turning once.
• 7

  Transfer the cookies from the baking sheet to a wire rack and cool completely. The biscotti will crisp as they cool.
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