2 tablespoons (30 ml) hot water

2 tablespoons (30 ml) finely ground coffee

1/4 cup (60 ml) unsalted butter, softened

3/4 cup (180 ml) sugar

1 egg

1/4 cup (60 ml) finely ground almonds

1/2 cup (125 ml) toasted almonds, chopped

2 cups (500 ml) all-purpose flour

2 teaspoons (10 ml) baking powder

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, combine the water and coffee. Set aside.

In another bowl, beat the butter, sugar and egg with an electric mixer until the mixture is smooth. Add the ground almonds, toasted almonds and coffee mixture. Blend with wooden spoon.

In a bowl, combine the flour and baking powder. Stir in the above mixture until a ball forms.

Shape into a 35 cm (16 in) cylinder. Place on a baking sheet lined with parchment paper.

Bake for about 30 minutes. Gently cut diagonally into 2-cm (3/4-inch) thick slices. Lay on the baking sheet. Continue baking for 15 minutes.

Let the biscotti dry on a rack. They are delicious dipped in coffee.

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