Crispy Espresso Biscotti dipped in espresso-flavored chocolate! My new love for biscotti continues with this Espresso Biscotti recipe.
Why You’ll Love These
I don’t know if I should admit this or not, but I lost count of how many of these I ate. Ugghhh! But my love for lattes won out over my calorie counting.
I would pull a few shots of espresso, steam some milk, grab a biscotti, and start dunking.
Biscotti’s firm crisp texture ships well! They are perfect for gifting, but they’re not just for Christmas.
These are so easy to make you will find yourself baking them often.
- Unsalted Butter – I use unsalted butter in all my baked goods. If you choose to use salted butter, you might want to omit the salt in the recipe.
- Sugar – This recipe calls for both granulated sugar and dark brown sugar. The dark brown sugar adds a little molasses flavor.
- Eggs – We are using two large eggs at room temperature.
- Flour and Baking Powder – We are using all-purpose flour for this espresso biscotti recipe.
- Flavorings – Pure vanilla extract, instant espresso powder, and salt.
How to Make Espresso Biscotti
If you have a basic biscotti recipe, the flavor possibilities are endless. Right? I bet you have all these ingredients in your kitchen right now, don’t you?
Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
In the bowl of a stand mixer, beat the butter, sugar, extract, salt, espresso powder, and baking powder at medium speed until light and fluffy.
Beat in the eggs one at a time, scraping down the sides.
On low speed, add the flour. The dough will be sticky.
Using damp fingertips, shape a log (or 2) on parchment paper or a silicone baking mat. About 10-11″ long and 2″ wide. You can make one large loaf or two smaller ones.
I prefer the smaller ones because, as I said, I eat them all. They are fewer calories if they are smaller, right?
Bake for 25 minutes at 350 degrees.
Bake it for 25 minutes, remove it from the oven, and let it cool enough to be handled for about 10-15 minutes.
Reduce oven temperature to 325.
Carefully transfer to a cutting board.
With a serrated knife, carefully slice the logs into 1/2 inch slices (up to 3/4 inch), arrange them back on the cookie sheet, and bake again.
Return the sliced biscotti back into the oven and cook for another 25 minutes until crispy.
Now I would (and did) eat these without a chocolate coating but I went the extra step for you all. Ok, ok it was for me and my espresso obsession.
Remove them from the baking tray to a wire rack and let them cool completely.
Melt chocolate chips according to the package instructions, and stir in the espresso powder.
Dip them in the melted dark chocolate infused with espresso powder and let the chocolate set up before serving.
The instant espresso dark chocolate took these to another level. The biscotti was not particularly espresso flavored, so of course, we must add espresso to the chocolate.
And there it is, P E R F E C T I O N. Quiet time with my latte and chocolate espresso biscotti.
I wish I hadn’t eaten them all now. After writing this post, I would really like to reward myself with a latte and biscotti.
- Use room-temperature eggs and butter.
- I shape the dough logs on parchment paper. It can be a sticky dough so you might want to dampen your fingers to pat it into shape.
- If you make one large dough loaf, slice them on the diagonal for a bakery-style look.
- When slicing the biscotti, use a serrated knife and cut it 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.
- One of the nice things about making your own biscotti is baking them to your desired texture. If you like them softer in texture, reduce the second and third baking times. If you like them harder, increase those baking times.
- Add 1 cup of semi-sweet chocolate chips or chocolate chunks.
- Instead of dipping the biscotti in melted chocolate, you can drizzle the chocolate over the tops of them.
- Add 1 cup of chopped pecans, walnuts, almonds, or hazelnuts.
- Add some fresh orange zest.
Biscotti will last 2-3 weeks at room temperature and stored in an airtight container or resealable bag.
You can also freeze them in a freezer-safe airtight container or resealable bag for up to 3 months. Thaw in the refrigerator overnight.
More Biscotti Cookies To Try
- 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
- 10 oz Dark chocolate chips
- 3 1/2 tablespoons Instant espresso powder
- 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.*