Makes about 5 dozen cookies. 25-35 people
- 1-3/4 cup flour
- 2/3 cup sugar
- 1/4 cup cocoa powder
- 3 TBLSP ground coffee
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 TBLSP cold unsalted butter, cut in small cubes
- 3/4 cup walnuts
- 3 TBLSP Espresso Balsamic Condimento
- 2 eggs, lightly beaten
- 1 teaspoon Aged Tahitian Vanilla Balsamic Condimento
- Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
- Use an electric mixer to combine the flour, sugar, cocoa powder, coffee, baking powder, cinnamon, and salt
- Add the butter and mix until the mixture resembles coarse meal. Add the walnuts, eggs, Espresso Balsamic Condimento and the Aged Tahitian Vanilla Balsamic and mix until a fairly dry dough forms. Divide the dough into two equal pieces. On a lightly floured surface or pastry cloth, shape each half of the dough into a 14 x 1-3/4 x 1-inch log. Transfer to a baking sheet and pat down the tops of each log to a height of 3/4 inch.
- Bake 20-25 minutes until the logs are firm and a clean toothpick inserted into the dough comes out clean. Transfer logs to a cutting board and cool for 10 minutes.
- With a serrated knife, cut the logs diagonally into 1/4 inch slices.
- Arrange the cut slices on the cookie sheet in a single layer. Lower the temperature to 300 degrees F. Bake the cookies for 20 minutes, turning once.
- Transfer the biscotti to a wire rack and completely cool. The biscotti will get crisp as they cool.