Espresso Biscotti
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!
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 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
Espresso Biscotti
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.*
Yummy! Could you come cook them, too, for this very ungifted cook? I am adding this to my pinterest board, though, for that day I feel brave!!!
Blessings and smiles,
Lori
Yes Lori I would love to bake them for you! 🙂 Thank you!
These look so good! Your pictures are making me really hungry!
I came over today on SHINE, and I’m glad to find your post.
I also pinned you here: https://www.pinterest.com/melredd/blog-link-parties-and-blog-link-ups/
Hope you have a blessed day~
Melanie
Thank you so much Melanie!
Yum! I have made biscotti once and it turned out beautifully! I may have to give yours a try, because it sounds delicious! Thanks for linking up with us at the #WednesdayShowcaseParty
Thank you Joanna!
My husband just requested that I put these on my regular Christmas cookie rotation! They look fantastic. Thanks for sharing.
Lynn
🙂 I hope you enjoy them! Thank you!
These looks really good! Thanks for sharing at the #HomeMattersParty!
Thank you Wendy!
Love it! I’ve been pinning different biscotti recipes, thinking they would make cute gifts for neighbors or friends!
Thank you! They make great gifts.
For some reason I’ve always feared biscotti would be super difficult to make, but this doesn’t sound too bad. And it looks amazing!
Thanks for sharing on the Shine Blog Hop!
I too feared biscotti but have a new found love of baking and eating it! Thank you!
I love Biscotti, can’t wait to try this! Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
Miz Helen
Thank you!
My mouth is watering looking at these pictures!!
I am all about coffee or espresso flavored anything! These look amazing!!
Thanks for sharing! 🙂
Thank you!
What can I say, Oh yum. Not very intelligent but it says it all.
Thanks for brightening up our party.
Kathleen
Fridays Blog Booster Party #33
Thank you! 🙂
I love this and will be featuring you tomorrow! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you tomorrow!! Pinned!
Thank you so much Elaine!
I love biscotti, and these look DELICIOUS !
I like the espresso taste that you added here 🙂
Thank you Winnie!