Espresso Biscotti

My new love for biscotti continues with this Espresso Biscotti recipe.  

Espresso biscotti resting next to a latte.

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

Espresso Biscotti ingredients

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.

Espresso Biscotti dough formed on a parchment paper lined baking sheet

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!

baked Biscotti dough

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.

sliced Espresso Biscotti on a parchment paper lined baking sheet

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.

chocolate dipped Espresso Biscotti on a wire rack

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.

two Espresso Biscotti leaned against a coffee cup and saucer

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 resting next to a latte.

Espresso Biscotti

Espresso, dark chocolate dipped biscotti! Need I say more?
4.91 from 10 votes
Print Pin Rate
Course: Cookie, Dessert
Cuisine: American, Italian
Keyword: biscotti, chocolate, cookie, espresso
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 24
Calories: 169kcal
Author: Leigh Harris

Ingredients
 

  • 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

Dipping Chocolate:

  • 10 oz dark chocolate morsels
  • 3 1/2 tablespoons espresso powder

Instructions

  • 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.*

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.

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

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24 Comments

  1. 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 Helen5 stars

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