Coffee bean biscotti

Preparation info
  • Yield:


    biscotti, each measuring approximately 5½ inches long by 5/16 inch thick, each weighing approximately ½ ounce
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • 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