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Espresso Barley Biscotti
By Nicholus Ratzlaff, SAIT Polytechnic1st Place Winner of the 2006 Barley Baking Contest Pastry Category
Ingredients
- 1 1/2 cups barley flour
- 1 1/2 cups bread flour
- 1/2 cup butter
- 3/4 cup sugar
- 1 teaspoon salt
- 3 large eggs
- 1 egg white
- 1 tablespoon Kahlua or coffee liqueur
- 1 teaspoon espresso
- 2 teaspoon baking powder
- 3/4 cup ground hazelnuts
- 1/2 cup melted chocolate (optional)
Directions
- Cream butter, sugar and salt until smooth and creamy.
- Gradually add eggs, then hot espresso and Kahlua or coffee liqueur.
- Add barley and bread flour and mix until incorporated.
- Then add hazelnuts and mix until a dough forms. Roll dough into a long roll, flatten slightly and brush with whisked eggs white.
- Bake at 325F for 30 to 40 minutes, until golden brown. Remove from oven; let cool slightly.
- Slice diagonally 1/2 inch wide and place cut side down on a baking sheet.
- Return to oven and bake at 275F until toasted dry, about 25 to 30 minutes.
- Drizzle tops with or dip one end in melted chocolate (optional).
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