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    Coffee and Pine Nut Biscotti

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    Coffee and Pine Nut Biscotti

    Kenya AA or Kilimanjaro coffees would both be good in these short, crumbly little biscuits, which are delicious alongside an espresso.

    • Vegetarian
    • Preparation time: 20 minutes plus chilling
    • Cooking time: 10 to 12 minutes, plus cooling
    • Total time: 30 minutes to 32 minutes 35 minutes

    Makes: 24


    • 75g pine nuts
    • 140g unsalted butter, softened
    • 1 egg yolk
    • 75g icing sugar, plus extra for dusting
    • 250g plain flour
    • 1 tsp baking powder
    • 4 tbsp cold, strong black coffee


    1. Preheat the oven to 180°C/gas 4.
    2. Spread the pine nuts on a baking sheet and toast in the oven for 5 minutes, or until golden all over. Allow to cool, then weigh out 25g of the nuts and set aside. Leave the oven on.
    3. Blitz the remaining 50g toasted pine nuts in a food processor until finely ground. Add the butter, egg yolk, icing sugar, flour, baking powder and coffee to the food processor and process until a smooth batter is formed. Transfer to a bowl and stir in the whole, toasted pine nuts. Chill for 30 minutes.
    4. Meanwhile, line two baking sheets with greaseproof paper.
    5. Put 12 walnut-sized blobs of the mixture on each baking sheet. Bake for 10-12 minutes until just golden. Allow to cool for 5 minutes then transfer to a cake rack. Cool completely before dusting with icing sugar and serving.

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