Espresso Biscotti
  • Prep Time 45 mins
  • Servings: 40
  • 1 T DISC TASSIMO Carte Noire Espresso
  • 250 g flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1 egg
  • 150 g sugar
  • 1 teaspoon of lemon zest finely grated
  • 25 g almond powder
  • 25 g ground almond s
  • 50 g whole almond s
  • 1 Preheat your oven to 180 °C (fan oven). Prepare a TASSIMO Carte Noire Espresso with your TASSIMO machine and leave it to cool.
  • 2 As you wait for the expresso to cool, mix the flour, baking powder and salt together thoroughly. Separate the white from the yolk of the egg. Whisk the egg white until stiff. Add the yolk, the sugar, the lemon zest and the TASSIMO Carte Noire Espresso to the flour/salt/baking powder mix. With the help of an electric whisk, blend all the ingredients together until crumbly.
  • 3 Incorporate the stiff egg whites into the mixture using the electric whisk. Add the almonds bit by bit. Form rolls about 3cm thick on a lightly floured surface. If the dough sticks, add a little more flour. Place the rolls onto a sheet of baking paper, and then onto a baking tray. Bake for about 20 minutes in the preheated oven.
  • 4 Remove the rolls from the oven and cut them into slices about 1 to 2 cm thick with the help of a sharp knife directly on the baking tray. Take care not to burn yourself! Take care to leave space between each segment and bake for another 5 minutes. Leave the almond biscotti pieces to cool and try them alongside a cup of your favourite TASSIMO Carte Noire coffee.

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