Espresso Biscotti

Recipe View Preheat oven to 350°F (175°C). Grease a cookie sheet or line with parchment paper. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. (7 minutes)

Recipe View In a separate bowl, whisk together the pastry flour, cinnamon, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries, and slivered almonds. (10 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Divide the dough in half and shape each half into a log approximately 12 inches long and 2 inches in diameter. Place the logs on the prepared baking sheet, flattening them slightly to about 1 inch thickness. Brush the tops of the logs with the lightly beaten egg white (egg wash). (10 minutes)

Recipe View Bake in the preheated oven until the edges are golden and the center is firm to the touch, about 35 to 40 minutes. Remove from oven and let cool on the baking sheet for 15 minutes. (40 minutes)

Recipe View Reduce oven temperature to 325°F (165°C). Using a serrated knife, carefully slice the cooled logs diagonally into 1/2-inch thick slices. Arrange the slices in a single layer on the baking sheet. (15 minutes)

Recipe View Bake the biscotti slices until they are lightly browned and crisp, about 15 to 20 minutes, flipping halfway through. (20 minutes)

Recipe View Transfer the biscotti to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks. (10 minutes)