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+ servings
Espresso biscotti resting next to a latte.
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4.91 from 10 votes

Espresso Biscotti

Espresso, dark chocolate dipped biscotti! Need I say more?
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Cookie, Dessert
Cuisine: American, Italian
Keyword: biscotti, chocolate, cookie, espresso
Servings: 24
Calories: 169kcal
Author: Leigh Harris

Ingredients

  • 1/2 cup Unsalted butter - softened
  • 1/3 cup Dark brown sugar
  • 1/3 cup Granulated sugar
  • 1 1/2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
  • 1 tablespoon Instant espresso powder
  • 1 1/2 teaspoons Baking powder
  • 2 large Eggs at room temperature
  • 2 cups All-purpose flour

Dipping Chocolate:

  • 10 oz Dark chocolate chips
  • 3 1/2 tablespoons Instant espresso powder

Instructions

  • Preheat oven to 350 degrees
  • In a mixing bowl beat butter, sugars, vanilla extract, salt, espresso powder, and baking powder until smooth.
    1/2 cup Unsalted butter - softened, 1/3 cup Dark brown sugar, 1/3 cup Granulated sugar, 1 1/2 teaspoons Vanilla extract, 1/4 teaspoon Salt, 1 tablespoon Instant espresso powder, 1 1/2 teaspoons Baking powder
  • Beat in the eggs one at a time, scraping down the sides.
    2 large Eggs
  • On low speed add in flour. The dough will be sticky.
    2 cups All-purpose flour
  • Using damp fingertips, shape a log (or 2) on a prepared pan. About 10-11″ long and 2″ wide.
  • Bake for 25 minutes at 350 degrees.
  • Reduce oven temperature to 325.
  • Remove from the oven and let cool enough to be handled about 10-15 minutes.
    Carefully transfer to a cutting board.
    With a serrated knife, carefully slice the logs into 3/4 inch thick slices and arrange on the baking sheet cut side down.
  • Return the sliced biscotti back into the oven and cook for another 25 minutes until crispy.
  • Let them cool before dipping.
  • Melt chocolate chips according to the package instructions.
    10 oz Dark chocolate chips
  • Add instant espresso powder and mix well.
    3 1/2 tablespoons Instant espresso powder
  • Dip however, you like.*

Notes

*Note: You can add a small amount of vegetable or canola oil to the melted chocolate to make a smoother, glossier texture. I didn't do this and probably should have.
When slicing the biscotti use a serrated knife and cut straight down without a sawing motion. Sawing will make them break on the ends.
Make sure when slicing the biscotti log to keep your cuts the same size. Uneven cuts will result in uneven baking.
Storing and Freezing - Biscotti will last 2-3 weeks at room temperature and stored in an airtight container or resealable bag. You can also freeze them for up to 3 months.

Nutrition

Calories: 169kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 79mg | Potassium: 155mg | Fiber: 1g | Sugar: 10g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg