Alexander Espresso
Ranked #10,556 in Food & Cooking, #188,433 overall
Delicious Alexander Espresso
Alexander Espresso is a delightful coffee drink that has a little kick to it, thanks to the brandy. Alexander Espresso gets it rich and slightly chocolaty flavor with the addition of the chocolate flavored liqueur and its velvety smoothness from a topping of freshly whipped cream. This is a tasty drink to enjoy with your grown up friends and family. Give it a try.
Photo Credit: bonjourwill on Flickr. C.C. Some Rights Reserved.
Updated: 12/03/2011Host: Annie Morgan
Alexander Espresso
Serves 2

List of Ingredients:
1 cup Cold water
2 tablespoons ground espresso coffee
1/2 cinnamon stick (3" long)
4 teaspoons crème de cacao
2 teaspoons brandy
2 tablespoons whipping cream, chilled
Garnish: Grated semisweet chocolate
Steps Needed to Make Alexander Espresso:
Prepare espresso according to your espresso machine's directions, or with a small amount of water, just make really strong coffee. Break the cinnamon stick into small pieces and add to hot espresso. Allow espresso to cool for 1 minute. Add both the crème de cacao and brandy, and gently stir. Pour into demitasse cups. Whip the cream, and float some cream on top of each cup. Garnish with grated chocolate or fancy chocolate curls. Serve and enjoy!
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Almond Biscotti
Makes About 2 Dozen Biscotti

List of Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted
3 large eggs, at room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt
Steps Needed To Make Almond Biscotti:
Preheat oven to 350°F. In bowl of electric mixer, food processor, or even by hand, combine the flour, sugar, almonds, baking powder and pinch of salt.
In another bowl, whisk the eggs until well beaten. Add the egg mixture to the flour mixture and process or beat just until combined. The batter will be thick.
Coat a cookie sheet with cooking spray. Divide dough in half and transfer to the cookie sheet. With floured hands, shape into 8-inch long by 1/2-inch high loaves. Sprinkle with a bit more granulated or raw sugar, if desired. Bake for 20 to 25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet to wire rack and cool.
When the loaves have cooled, place on a cutting board and cut into 1/2-inch thick slices on the diagonal. Arrange cookies, cut side down, on same cookie sheet and return to oven. Bake an additional 12 to 18 minutes, until cookies are turning golden but still slightly soft. Let cool completely before storing in an airtight container.
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Almond Biscotti
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