Chef Nathan Hyam's Fair Trade Espresso & Chocolate Biscotti
Add a Fair Trade crunch to any coffee break
2 cups Capers Organics all-purpose flour
1/4 cup Capers Organics Espresso beans, finely ground
1 cup La Siembra fair trade sugar
2 tsp baking powder
½ cup Capers Organics olive oil
2 Capers Organics eggs
1 cup favourite nuts, roasted and chopped
1/4 tsp vanilla extract
1 cup La Siembra chocolate chips
Preheat oven to 350. Sift flour, sugar and baking powder together. Mix in ground coffee. Combine oil, eggs, and vanilla
extract, then mix into dry ingredients. Add chopped nuts and chocolate chips. Divide into thirds and carefully (dough
will be very soft) roll each third into a log on floured surface. Next, quickly transfer to parchment-paper lined baking sheet.
Bake for 25 minutes until browned and set. Cool cookie logs to room temperature, then slice crosswise and lay pieces on their side on baking sheet. Lower oven to 300 and bake 15 min. or until dry.
