Coffee flows just as much as water in this house. We love it and there’s nothing more comforting than a warm cup of good coffee in the mornings to start our day — and I do mean good coffee. Really, why waist your valuable time consuming something that taste like a bleached gym sock? We pay just as much attention to the quality of our coffee as our food and I wouldn’t have it any other way. Living in Dallas, we have many amazing local roasters here and are completely spoiled. That’s why I was a little hesitant to try Lavazza Coffee. I have it so good already, why change?
After the first sip the rich warm flavors hooked me and I was sold. I’m excited to announce that I’m now a Lavazza Passionista. I’ve partnered with Lavazza coffee and I’ll be sharing more with you about their product and company over the next few months.
For over 100 years, people around the world have tasted the excellence of Lavazza coffee and have relished in the bold-delicious taste and flavor consistencies to meet their every caffeinated need. The #1 coffee in Italy, is excited to share with you four specialty drip coffee blends – Gran Aroma, Classico, Gran Selezione, and Perfetto.
Perfetto – Made from 100% carefully selected Arabica beans from Central and South America, Perfetto is bold with lingering caramel notes. It is roasted a bit longer to produce a “perfect” and characteristically Italian dark flavor profile. The ideal choice for those who love the pure pleasure of espresso roasts.
Gran Aroma – A balanced, highly aromatic blend of premium 100% Arabica beans from South America. It has a floral aroma and citrusy flavor profile, ideal for the true coffee connoisseur.
Classico – This blend’s balanced roast time produces its signature intense aroma of dried fruits, along with the rich and full body of beans sourced from South America and Africa.
Gran Selezione – This flavor comes exclusively from Rainforest Alliance Certified™ coffee farms. It is a premium Arabica blend, sourced from Central and South America, with chocolate undertones and a full-bodied taste. 100% fine Arabica, 100% sustainably grown.
Cardamom Biscotti with Orange Icing
Of course, what goes best with a cup of coffee… biscotti. Today, I’m pairing Lavazza’s Gran Aroma with Cardamom Biscotti with Orange Icing. Beautiful cardamom lightly tints the crisp biscotti while a citrusy snap of orange tingles your taste buds in this delightful treat. Pair it with a cup of fresh Lavazza and you have an moment to savor.
Beautiful cardamom lightly tints the crisp biscotti while a citrusy snap of orange tingles your taste buds in this delightful treat.
- 2 eggs
- 2/3 cup sugar
- 1 3/4 cup all-purpose or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup confectioner's sugar
- 1/2 tablespoon orange juice
- 1 teaspoon orange zest
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- With a stand or hand mixer, beat eggs and sugar for five minutes on high until the mixture is pale and fluffy.
- In a separate bowl combine flour, baking powder, cardamom, and salt. Add to the wet mixture and stir until combined.
- Gather dough and pour onto the parchment lined baking sheet and shape into a 10? to 12? x 2? form. Note: dough is very sticky. Dampening your hands first with water will help you shape the dough. Place in oven and bake for 25 minutes. Allow to cool on cooling rack.
- Reduce oven temperature to 325°.
- On a cutting board and with a sharp bread knife, slice into 1 inch thick slices. Transfer slices back to the baking sheet cut side down. Return to a 325° oven and bake until golden brown about 10 minutes. Flip slices and continue to bake for another 5 to 10 minutes until golden.
- In a bowl, combine confectioner's sugar, orange juice and zest. Whisk until smooth. Drizzle the icing over the biscotti with a spoon or place the icing in a piping bag and pipe the icing onto the biscotti. Allow the icing to set for 10 minutes.
Disclosure of Material Connection: This post is sponsored by Lavazza. I was compensated for my work and time. All opinions are my own.