- 170g Flour
- ½ Teaspoon Baking Powder
- 50g Caster Sugar
- 40g Butter
- 1 Egg
- 1 Tablespoon Nespresso Coffee (I used BARISTA Corto)
- 100g Chocolate
- Flick oven onto 180 degrees bake and line a baking tray with baking paper.
- Extract your favourite Nespresso coffee as an espresso and allow to cool.
- In a medium sized bowl add the butter, flour, baking powder and sugar. Rub together with your fingertips until you end up with a fine breadcrumb texture.
- Slightly beat the egg and cooled coffee together and add them to the bowl.
- Mix everything together until mixture starts to form a dough.
- Turn out onto a floured surface and knead the dough slightly, add more flour if too sticky.
- Cut the dough into 20g segments, roll them into ball before using your fingertips to flatten and roll into strips/thin logs (roughly 15cm long).
- Place strips on baking sheet and bake for around 20-25 or until browning lightly on the ends.
- Remove from oven and allow to cool slightly, around 10-15 minutes.
- Return tray to the oven and bake for a further 10-15 minutes or until biscotti has dried out. You may want to flip biscotti over if desired. Remove and cool completely.
- Place chocolate in a small pot sitting above a larger pot of boiling water. Make sure the smaller pot doesn’t touch the water. Stir the melting chocolate with a spoon until smooth.
- Dip biscotti sticks halfway into the chocolate allowing excess to drip off. Place back onto a sheet of baking paper until chocolate has set.
- Make yourself another fresh Nespresso coffee, swirl your biscotti stick through it and enjoy!