Espresso Biscotti recipe

Ingredients

Pastry flour (3 1/4c), instant espresso powder (1tsp), ground cinnamon (1tsp), eggs (3), white sugar (3/4c), tin

salted butter (1/4c), dried apricot (1/2c), grated orange zest (2tsp), chocolate chips (1/2c), cranberries (1/2c), silvered almonds (1/2c), lightly beaten egg white (1).

Method of preparation:-  
espresso-biscottiFirst heat the oven to 350 degrees F. Take a baking sheet. Grease it and lined it with parchment paper. Take a small bowl. Beat butter and sugar in it until it gets fluffy and then beat eggs and vanilla in it. Take another bowl, mix flour, baking powder and cinnamon in it. Add the mixture of dry ingredients in egg mixture and then add espresso powder, chocolate chips, cranberries, almond dried apricot and orange zest in it. Mix all ingredients thoroughly to form dough. Now shape the dough in equal logs. Take a baking sheet, place logs on it and then brush with egg wash. Place the sheet in preheated oven and bake it for 35 to 40 minutes or until the center is firm to touch and the edges get golden brown. Take off the sheet from oven and cool on pans. When the logs are cool, cut these into diagonal shape slices with serrated knife. Place again on baking sheet and reduce the temperature of oven to 325 degrees F. Bake until get light brown for about 15 to 20 minutes. Cool and then store in airtight container at room temperature