ESPRESSO CHOCOLATE CHIP BISCOTTI
These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 22 to 24 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
- Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
- Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.
ESPRESSO ANISE
Make and share this Espresso Anise recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Serve espresso in a small espresso cup and add extract.
Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 4, Carbohydrate 0.1, Sugar 0.1
LEMON-ESPRESSO BITES
For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
- Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
- Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
- Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.
HOT CHOCOLATE WITH ESPRESSO, LEMON, AND ANISE
Categories Coffee Milk/Cream Hot Drink Alcoholic Chocolate Dessert Lemon Pernod Winter Bon Appétit Drink Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients except liqueur in heavy large saucepan. Whisk over medium-high heat until chocolate melts and mixture is smooth and comes to boil. Remove from heat; mix in liqueur. Divide among cups and serve.
ESPRESSO ICEE WITH ANISE CREAM
This is from Cooking Light. I love it but if you do not like Sambuca (licorice flavor liqueur) then just omit it. Did not include the time it takes to freeze. Enjoy!!!
Provided by susie cooks
Categories Beverages
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water, sugar, and espresso in an 8 inch baking dish, stirring until sugar and espresso dissolve.
- Cover and freeze for 45 minutes.
- Stir espresso mixture with a fork. Continue to freeze mixture, stirring every 45 minutes, until completely frozen (about 4 hours).
- Combine ice cream, whipped topping and liqueur.
- Remove espresso mixture from freezer, "fluff" with fork.
- Serve in a glass and top with whipped topping mixture.
Nutrition Facts : Calories 123.2, Fat 2, SaturatedFat 1.2, Cholesterol 11.1, Sodium 38.2, Carbohydrate 24.6, Fiber 0.1, Sugar 22.4, Protein 2.1
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