Cafe Brulot Biscotti
Cafe Brulot is a traditional New Orleans coffee drink, often served flaming, flavored with spices, orange peel, lemon peel, and brandy. Here it is in crunchy biscotti form.
2 1/2 teaspoons instant espresso or coffee powder
2 teaspoons vanilla extract
1 package (18.25-ounce) vanilla cake mix
1 cup flour
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 cup (1 stick) butter, melted and cooled
2 large eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups sifted powdered sugar
1/4 cup (1/2 stick) butter, melted
2 1/2 teaspoons brandy-flavored extract, divided
2 to 3 tablespoons milk
Preheat oven to 350°. Position rack in center of oven. Spray cookie sheet with nonstick cooking spray.
Dissolve the espresso powder in the vanilla extract in a large bowl. Add the cake mix, flour, lemon zest, orange zest, melted butter, eggs, cinnamon and cloves. Blend with an electric mixer set on low speed for 2-3 minutes until well blended, scraping down sides of bowl (dough will be very stiff).
Transfer dough to prepared cookie sheet. With floured hands, shape dough into two 14 x 3-inch rectangles, 3/4-inch thick, spacing them 4-5 inches apart on sheet. Mound the dough so it is slightly higher in the middle than at the edges.
Bake for 30-35 minutes, until firm to touch; remove from oven (leave oven on) and cool on sheet for 10 minutes.
Transfer rectangles to cutting board, and use a sharp kitchen knife to slice each rectangle into 3/4-inch slices on the diagonal. Carefully turn these slices onto their sides and move sheet to oven. Bake biscotti in oven until crisp, 30-40 minutes longer. Remove from oven and transfer biscotti to a rack.
Prepare Brandy Icing and with a butter knife or small offset spatula spread over one side of each biscotto. Place on wax paper-lined cookie sheet and refrigerate at least 30 minutes to set the icing. Store in an airtight container or plastic zip-top bag for 2-3 weeks.
To make Brandy Icing, combine the powdered sugar, butter and brandy flavoring in a small bowl. Add just enough milk to make icing of spreading consistency. Makes about 3/4 cup.
Makes about 32 biscotti.