My new love for biscotti continues with this Espresso Biscotti recipe.
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, and grab a biscotti. I swear they were calling my name.
Try our Pumpkin Spice 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 an electric mixer beat the butter, sugar, extract, salt, espresso powder, and baking powder until light and fluffy.
Beat in the eggs one at a time, scraping down the sides.
On low speed add in flour. The dough will be sticky.
Using damp fingertips, shape a log (or 2) on the parchment paper or silicone baking mat. About 10-11″ long and 2″ wide. You can make one large loaf or two smaller ones. I prefer the smaller because as I said I eat them all. They are fewer calories if they are smaller, right?
Bake for 25 minutes at 350 degrees.
Our Pumpkin Muffins are always a hit!
Bake it for 25 minutes, let it cool. Then slice it and bake again.
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.
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.
I let them cool and then dipped them in the melted dark chocolate infused with espresso powder.
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 biscotti.
I’m wishing I hadn’t eaten them all now. After writing this post I would really like to reward myself with a latte and biscotti.
Try our Crispy Gingersnap Cookies!
Espresso Biscotti Recipe
- 1/2 cup butter – softened
- 1/3 cup dark brown sugar
- 1/3 cup white 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
- 2 cups flour
- 10 oz dark chocolate morsels
- 3 1/2 tablespoons espresso powder
- Preheat oven to 350 degrees
- In a mixing bowl beat butter, sugar, extract, salt, espresso powder, and baking powder until smooth.
- Beat in the eggs one at a time, scraping down the sides.
- On low speed add in flour. The dough will be sticky.
- 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 morsels according to the package instructions.
- Add instant espresso powder and mix well.
- Dip however, you like.*