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 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 FreezingBiscotti 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

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24 Comments

  1. 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

  2. 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

  3. My husband just requested that I put these on my regular Christmas cookie rotation! They look fantastic. Thanks for sharing.

    Lynn

  4. Love it! I’ve been pinning different biscotti recipes, thinking they would make cute gifts for neighbors or friends!

  5. 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!

  6. 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

  7. My mouth is watering looking at these pictures!!

    I am all about coffee or espresso flavored anything! These look amazing!!

    Thanks for sharing! 🙂

  8. 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 #335 stars

  9. 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!

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