A delightful biscotti recipe featuring espresso and cinnamon flavors, perfect for pairing with your favorite coffee.
Preheat your oven to 325°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, beat the butter, brown sugar, granulated sugar, and espresso powder until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Crack the eggs into a separate bowl first to avoid shell pieces.
Combine the flour, baking powder, salt, and cinnamon in a separate bowl, then gradually add to the wet ingredients, mixing until just combined.
Do not overmix to keep the biscotti tender.
Fold in the chopped pecans gently.
Ensure the pecans are evenly distributed for consistent flavor.
Shape the dough into a rectangle about ¾-inch thick on the prepared baking sheet.
Wet your hands slightly to prevent the dough from sticking.
Bake for 25 minutes or until firm, then let cool for 10 minutes.
Cooling slightly before slicing prevents crumbling.
Slice the baked dough into ½-inch thick pieces using a serrated knife.
Use a gentle sawing motion for clean cuts.
Place the slices back on the baking sheet and bake for 8 minutes on each side until crisp.
Flip the slices carefully to maintain their shape.
Cool the biscotti completely on a wire rack before storing or serving.
Ensure the biscotti are fully cooled to maintain their crunch.
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