Infused with espresso, toasted almonds and a drizzle of creamy melted chocolate, these Espresso Amaretti Biscotti with Chocolate Drizzle make for a flavorful breakfast or an indulgent dessert with your after-dinner coffee!
This is a sponsored post on behalf of Medaglia d’Oro. As always, all opinions are 100% my own. Thank you for supporting the brands that help make Ciao Chow Bambina possible.
I don’t think I’m going out on a limb here when I say there are two types of families; one that prefers tea, and the other, coffee…
If you haven’t already guessed – we are a coffee family. Not to say that we don’t enjoy a nice cup of tea every once in a while, we do; but the truth of our passion is this – we have coffee when we:
- wake up
- road trip
- settle in with a good book
- finish a tasty meal
- enjoy a movie at the theater
- brave chilly nights on bleachers
Did you know that today is National Biscotti Day and International Coffee Day? It’s almost too much to handle! I have to say though, with coffee like Medaglia d’Oro always at the ready, everyday is like International Coffee Day in our house!
I love it for its unusually rich and aromatic flavor and for its authentic, bold Italian-style. A sturdy mug of piping hot Medaglia d’Oro coffee warms me from the inside-out… It’s as comforting and familiar as the oversized cozy denim shirts that are staple to my wardrobe…
Here’s the thing about coffee and me, we go way back…
When I was growing up, our extended family lived about an hour’s drive away. We spent the majority of our weekends traveling north to visit our relatives and it was rare to arrive at Mema’s house and not be treated to a fried pepper sandwich and the certainty that canasta and coffee would fill the hours until bedtime.
Sometimes my cousins and I would play a couple hands, but most of the time we’d watch the adults from the perspective of a cozy couch situated with a perfect view from Mema’s parlor. Meme’s dining table, littered with laughter and coffee cups, became our focus. We’d enjoy different combinations of family members from our large and boisterous Italian troop as they’d drop in at any given moment… Aunt Angie, Aunt Florence and Aunt Rosie… Uncle Dominick, Uncle Joey, Uncle Tony and Aunt Julia… Aunt Ticky, Mary, Nicky and Uncle Pete… It seemed Mema’s house was equipped with a well-oiled revolving door! I imagine that my sweet and oh-so-hospitable gram went through as much coffee as she did garlic and Romano.
So as you might guess, coffee holds a special place in my heart (as well as my tastebuds). Coffee black and unsweetened is my cup of choice, and Medaglia d’Oro is my brand of choice. But not only does Medaglia d’Oro make a delicious robust cup of coffee, it makes for a wonderful ingredient in ice creams as well as biscotti.
The original recipe for these biscotti came from my sister. I’ve altered the ingredients to include toasty nutty whole almonds, a gorgeous drizzle of creamy milk chocolate, and, of course, coffee. The base recipe is tried and true and easily adapts to new mix-ins. It’s a keeper of a recipe, if I do say so myself!
These Espresso Amaretti Biscotti made with the Medaglia d’Oro Espresso Instant Coffee coupled with a cup of freshly brewed Espresso Italian Roast Ground Coffee create a meal fit for all the kings and queens of your life.
Oh! And there’s this! ——> I’m not normally the dunking type – but these biscotti dipped into this coffee will have you believing your sitting inside the bar that’s set right next door to Trevi Fountain…THE Trevi Fountain.
Yep, the experience is that Italian!
- 2¼ cups all-purpose flour
- 1 cup sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- 1 Tbsp. Medaglia d'Oro Instant Espresso Coffee
- 2 large eggs
- 2 large egg whites
- 1 Tbsp. almond extract
- ¾ cups toasted whole almonds
- ½ cup chocolate melting wafers
- Preheat oven to 325 F.
- In a large mixing bowl, combine the dry ingredients.
- In a medium bowl, whisk eggs, egg whites and extract until fully combined. Add to the dry ingredients.
- Using an electric mixer, mix until moist.
- Add the almonds and slowly mix in.
- Place dough on a floured surface and divide in half.
- Pat each into a log about 14 inches long by 1.5 inches wide.
- Place logs on a cookie sheet.
- Bake at 325 F for 30 minutes.
- Remove from oven and reduce oven temperature to 300 F.
- Using a serrated knife, cut biscotti into ½ inch slices.
- Stand the slices upright on the cookie sheet and bake for an additional 30 minutes.
- Remove biscotti from the oven, let cool.
- In the meantime, melt chocolate wafers using a double boiler, then drizzle over biscotti.
This is a sponsored conversation written by me on behalf of Medaglia d’Oro. The opinions and text are all mine.