ESPRESSO CHOCOLATE CHIP BISCOTTI
These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 22 to 24 cookies
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
- Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
- Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
- Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.
ESPRESSO ANISE
Make and share this Espresso Anise recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Serve espresso in a small espresso cup and add extract.
Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 4, Carbohydrate 0.1, Sugar 0.1
ANISE COFFEE AND ICE CREAM
Iceberg-like pieces of ice cream melt quickly to mellow steaming-hot coffee. Mimic the idea for kids by using hot chocolate instead of coffee. This is for those who enjoy the flavor of anise.
Provided by Annacia
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Measure coffee and anise seeds into a filter-lined coffeemaker basket.
- Pour water into water compartment.
- Place pot on heating element; let water drip through basket into pot.
- Meanwhile, carefully cut ice cream from package and cut into 8 long pieces.
- Place ice cream into cups.
- Pour about 1/4 cup of coffee around ice cream.
- Serve immediately.
Nutrition Facts : Calories 73.5, Fat 4, SaturatedFat 2.4, Cholesterol 15.7, Sodium 30, Carbohydrate 8.7, Fiber 0.3, Sugar 7.6, Protein 1.3
EASY ESPRESSO
Capture the classic taste of espresso without the hassle of expensive brewing equipment! For best flavor, serve espresso immediately. Pour leftover espresso in ice cube trays and freeze to use later in cold drinks.-:Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ESPRESSO ICEE WITH ANISE CREAM
This is from Cooking Light. I love it but if you do not like Sambuca (licorice flavor liqueur) then just omit it. Did not include the time it takes to freeze. Enjoy!!!
Provided by susie cooks
Categories Beverages
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine water, sugar, and espresso in an 8 inch baking dish, stirring until sugar and espresso dissolve.
- Cover and freeze for 45 minutes.
- Stir espresso mixture with a fork. Continue to freeze mixture, stirring every 45 minutes, until completely frozen (about 4 hours).
- Combine ice cream, whipped topping and liqueur.
- Remove espresso mixture from freezer, "fluff" with fork.
- Serve in a glass and top with whipped topping mixture.
Nutrition Facts : Calories 123.2, Fat 2, SaturatedFat 1.2, Cholesterol 11.1, Sodium 38.2, Carbohydrate 24.6, Fiber 0.1, Sugar 22.4, Protein 2.1
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