Alberta Barley Commission Bread Recipe

Alberta Barley - a Healthy and Hearty Choice!

Espresso Barley Biscotti

By Nicholus Ratzlaff, SAIT PolyTechnic
First Prize Winner of the 2nd Annual Ultimate Barley Baker Contest
Cakes & Pastries Category

Congratulations to Nicholus who won $250 for creating this recipe!

This biscotti is truly divine; best dipped into coffee or hot chocolate. Indulge!

INGREDIENTS:

1 1/2 cups
1 1/2 cups
1/2 cup

whole barley flour
bread flour
butter

3/4 cup
1 tsp
3
1
1 Tbsp
1 tsp
2 tsp
3/4 cup
1/2 cup

sugar
salt
large eggs
egg white
KahluaTM or coffee liqueur
espresso
baking powder
ground hazelnuts
melted chocolate (optional)

DIRECTIONS:

Cream butter, sugar and salt until smooth and creamy.
Gradually add eggs, then hot espresso and KahluaTM or coffee liqueur.
Add barley and bread flour and baking powder 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 egg 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).