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Robert Wemischner
Coffee bean biscotti
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Preparation info
Yield:
30
biscotti, each measuring approximately 5½ inches long by 5/16 inch thick, each weighing approximately ½ ounce
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percentages
Americas
United States
Cookies
Vegetarian
Method
In the bowl of an electric mixer, outfitted with the paddle attachment, cream the butter and sugar until smooth and light.
Add the eggs and vanilla and mix to blend.
Sift the dry ingredients onto a sheet of parchment paper and then add to the mixer bowl.
Fold in the coffee and chocolate and spread the mixture into a rectangle, measuring 5 inch