Tuesday, January 31, 2006

Peppered Espresso Biscotti with Espresso Granita

Yield: 22

This recipe makes a delectable biscotti, that is easier to chew than the usual hard as nails biscotti. Fear not - these are just as dunkable! For a double hit of expresso, serve refreshing Espresso Granita with biscotti on the side.
Ingredients:

Peppered Espresso Biscotti

1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1/8 cup strong espresso
1 tbsp vanilla extract
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 tsp ground black pepper
1/2 tsp cinnamon
1/2 tsp salt
1 cup pine nuts, toasted

Espresso Granita

3/4 cup sugar
1/2 cup water
1 1/2 tbsp cocoa powder
5 cups strong espresso brewed coffee

Directions:

To Assemble

PEPPERED ESPRESSO BISCOTTI: Preheat oven to 350° F. Beat butter with sugars until pale and fluffy. Add eggs and blend well. Stir espresso into vanilla . In a separate bowl, combine flour, baking powder, black pepper, cinnamon and salt. Add to butter mixture and mix until blended. Stir in pine nuts. Shape cookie dough into 2 logs and place on a parchment-lined baking tray leaving 3 inches between them. Press lightly with palm of hand to flatten slightly. Bake for 35 to 40 minutes, until tops are rich golden colour.

Reduce oven temperature to 325° F. While still warm, slice 1/2-inch biscotti on the bias of the loaves and place back on the baking sheet. Bake for 12 to 15 minutes until lightly browned around the edges. Biscotti will firm up further as they cool. Yield: approximately 2 dozen biscotti.

ESPRESSO GRANITA: Simmer sugar, water and cocoa powder for 5 minutes and remove from heat. Stir in coffee and pour into a shallow container and cool to room temperature. Freeze for 1 hour, then stir to distribute crystallizing particles. Put back in freezer and stir 2 more times before frozen solid.

To serve, scrape granules up with a fork and scoop into a glass. Serve with biscotti on the side. Yield: 6 servings.

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