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Espresso Biscotti

A Balsamic Condimento Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

40 minutes


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.
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