Espresso Biscotti

Makes 6 dozen

Ingredients

  • 1/2 cup sliced blanched almonds
  • 1 cup YoGHEE
  • 1 1/2 cups dark brown sugar
  • 4 large eggs
  • 1/4 cup ground espresso coffee
  • 2 tsp vanilla extract
  • 2 tsp kahula
  • 4 cups all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt

Method

Preheat oven to 325°F. Toast nuts 8 - 10 minutes until brown. Cool and chop coarsely. Mix sugar into soft YoGHEE (not melted). Beat-in eggs, espresso, vanilla and kahlua. Separately blend flour with baking powder and salt. Beat dry mixture into butter/sugar mixture and blend. Fold in chopped nuts. Divide dough into 4 equal size pieces. Pat each piece out into log 1/2" high, 2" wide and about 12" long. Place on baking sheets 2" apart. Bake 25 minutes until lightly browned. Let cool, then with a serrated knife cut diagonally into slices 1/2" thick. Lay slices flat on baking sheet and set in oven 10 minutes turning over once until dried. Cool. Store in tightly covered containers.