Espresso Biscotti

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Espresso Biscotti is a very popular recipe. Learn how to make/prepare Espresso Biscotti by following this comfortable recipe.
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• 3 Eggs
• 1/4 cup Unsalted Butter
• 3/4 cup White Sugar
• 1 tablespoon Vanilla Extract
• 3-1/4 cups Pastry Flour
• 1 tablespoon ground cinnamon
• 1 tablespoon Baking Powder
• 1 tablespoon Instant Espresso Powder
• 2 tablespoon Grated Orange Zest
• 1/2 cup Chocolate Chips
• 1/2 cup Dried Apricots
• 1/2 cup Dried Cranberries
• 1/2 cup Slivered Almonds
• 1 Egg White, Lightly Beaten
Preheat oven to 350 degree F. Grease a cookie sheet with a little butter.
Whisk together butter and sugar in a normal bowl until light and fluffy. Beat in egg and vanilla.
Sift together the flour, cinnamon, and baking powder in a aside bowl.
Mix dry aside ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried aside apricots, dried aside cranberries and almonds.
Shape dough into 2 equivalent logs about 12 inches longish by 2 inches diameter.
Place logs on baking sheet, and flatten aside to about 1 inch thickness. Brush the log with egg wash.
Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes.
Remove from oven, allow to cool, and then slicing up the loaves diagonally into 1/2 inch thick slices.
Return the pieces to the baking sheet and again bake them to 325 degree F until they start turning light brown.
Cool completely, and store Espresso Biscotti in an airtight container at room temperature.
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