Instant Espresso Powder. Now this is an ingredient I have never baked with, or even purchased. This weeks Tuesdays with Dorie baking group chose "Chocolate Biscotti" from the "Baking..." book, page 144.
This recipe came together in the usual fashion: creaming sugar and butter, mixing in eggs and vanilla, incorporating the dry ingredient blend before stirring in chocolate pieces and nuts. The technique for shaping the biscotti, and the second visit to the oven were new for me. I got worried when cutting the logs into pieces resulted in some breakage, but in the end the results were FANTASTIC if I do say so.
You might ask, has she never had homemade biscotti? That would be NO. Apparently I've never even had good biscotti since these little gems stand heads and shoulders above my previous tastings. They were not the teeth-clenching, head-jarring bars that often require dunking into the preferred hot beverage to get them down. Indeed, these tender morsels are rich with chocolate, enhanced by almonds and totally delectable. Score!
I know, I know. I'm working on the photography!