Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BeginWithBustelo #CollectiveBias #ad
Ah…the combination of rich, bold coffee and delicious cookies is simply amazing! Dipping a homemade Chocolate-Dipped Amaretto Biscotti into a steaming hot Café Bustelo® espresso is a wonderful breakfast pairing! It’s a great way to start the day. The chocolate melts and the almond-flavored biscotti softens and blends with the coffee to make for an incredible flavor combination.
Café Bustelo is a high-quality Hispanic coffee. It has a bold, rich, full-bodied flavor that you can still taste after adding milk and sugar. I don’t like when condiments cover up the flavor of the coffee. Do you?
It’s roasted and ground from the finest coffees in the world. No fancy equipment is needed to brew this flavorful coffee. It comes in ground, brick, and K-cup forms.
I bought my Café Bustelo at my local ShopRite but, you can find it at your local ShopRite store. I found it in the coffee aisle. Here is a $1 coupon off all Café Bustelo products.
Chocolate-Dipped Amaretto Biscotti
NOTE: The full recipe is at the bottom of this post.
Chocolate-Dipped Amaretto Biscotti are certainly a great pairing for espresso. To make this recipe, you’ll only need a few ingredients.
First, make the dough. Then, put it in the refrigerator.
Next, form the chilled dough into to 12 inch long logs.
Then, bake on 350F the dough for only 25 min.
Look how beautiful they look coming out of the oven! They have crispy, brown edges. Then let it cool completely. Cut it into slices and bake it again to get it lightly browned.
Then, flip the slices over for a few more minutes to allow the other side to brown.
Last, dip it into melted chocolate and let it cool again.
That’s it! They’re full of almond flavor and really yummy! Just brew your favorite Café Bustelo coffee, get your fresh biscotti and sit down to enjoy this delicious treat.
The biscotti will last up to two weeks in an airtight container but, I doubt they won’t get eaten by then. If you’ve never made biscotti before, you’re in for a homemade treat. It really is a great pairing for a rich and bold coffee such as, Café Bustelo.
A hot cup of bold Café Bustelo coffee and flavorful Chocolate-dipped Amaretto Biscotti is a real treat. You’ll love this delicious breakfast paring to start your day. Get your favorite variety of Café Bustelo and let’s get baking!
Chocolate-Dipped Amaretto Biscotti
Subscribe to No Plate Like Home
- 2 1/4 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 cup butter, softened
- 1 1/2 tsp almond extract
- 1 tsp lemon zest a.k.a. grated lemon peel
- 3 eggs
- 1/2 cup whole roasted almonds, unsalted
- 1 1/2 cups semi-sweet chocolate chips
With a sharp butcher knife, cut whole roasted almonds in half. Some will break into smaller pieces which, is fine. Set aside.
In a large mixing bowl, cream the butter and sugar (combine and mix until almost smooth.) Add one egg at a time. Scrape the sides of the bowl. Stir in almond extract and lemon zest. Add the baking powder, salt and flour. Continue mixing until smooth. Stir in cut almonds. Refrigerate dough for 1 hour.
Preheat oven to 375F.
Grease a baking sheet. Divide cooled dough into two. Form two 10 inch or so logs spaced at least 2 inches apart. Bake for 25 min. Allow them to cool completely before you cut them.
Preheat oven to 350F.
With a large serrated knife, cut the logs into 1 inch wide pieces. Place the pieces flat on two un-greased baking sheets. Bake 8 min. Flip the biscotti over and bake another 8-10 min or until lightly browned. Cool completely.
Line a baking sheet with wax paper. In a microwave safe bowl, melt semi sweet chocolate chips in microwave for about 30 seconds. Stir and microwave again for 30 more seconds or until melted when stirred. Dip flat end of biscotti into melted chocolate. Put chocolate-dipped biscotti onto wax paper to harden.
Store biscotti in an airtight container up to 2 weeks. You may also freeze the doughor the biscotti after they're baked and cooled for up to six months.