Recipe

Guests add their own combo of fruit, nuts and lady fingers to sweetened crème fraîche, then mix in shots of coffee liqueur. Make the crème fraîche a day ahead.

Chocolate-Espresso Mini Biscotti

Step 1: Preheat oven to 350ºF. Cream together first four ingredients. In a separate bowl, sift together remaining ingredients. Add dry mixture to creamed mixture in two batches. Stir into a stiff dough, then knead with hands after second addition.

Step 2: Divide dough into two pieces and roll each piece into a 1″ diameter log. Place logs on a parchment paper-lined baking sheet about 4″ apart. Bake 20 minutes.

Step 3: Remove from oven (but leave oven on) and let cool about 10 minutes. Cut into 1/2″ thick slices (you should have about 30 slices.) Spread slices slightly apart on baking sheet.

Step 4: Return partially cooked dough to oven for 5 minutes. Remove from oven and cook. Can be stored in sealed container for up to one week.

For an unsweetened crème fraîche option, try this Crème Fraîche Recipe.