Pepper & Espresso Biscotti

Pepper & Espresso Biscotti
Yield: 22
These biscotti are slightly tenderer than the usual biscotti thanks to the addition of butter. Not to worry they’re just as delicious and dunkable! Nuts would also be great in these biscotti, just be sure to use a softer nut; pine nuts or walnuts would be great!

Biscotti:
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1 tablespoon instant coffee powder
1 tablespoon ground espresso beans
1 tablespoon vanilla extract
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon salt

Dusting:
1/4 cup coco powder
1 teaspoon ground espresso beans
1/2 teaspoon ground black pepper

Preheat oven to 350° F. Beat butter with sugars until pale and fluffy. Add eggs and blend well. Stir ground espresso beans, instant coffee powder into vanilla to dissolve (heat for a moment in microwave, if necessary). In a separate bowl, combine flour, baking powder, black pepper, cinnamon and salt. Add to butter mixture and mix until blended.

Shape cookie dough into 2 logs and place on a parchment-lined baking tray leaving 3 inches between them. Combine coco powder, espresso beans, and black pepper in a small bowl, roll logs in coco mixture. Press lightly with palm of hand to flatten slightly.

Bake for 35 to 40 minutes, until tops are rich golden color.

Reduce oven temperature to 325° F. While still warm, slice 1/2-inch biscotti on the bias of the loaves and place back on the baking sheet. Bake for 12 to 15 minutes until lightly browned around the edges. Biscotti will firm up further as they cool. Store in airtight container for up to a week, or freeze for up to a month.