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5 from 4 votes

Espresso Biscotti

Espresso, dark chocolate dipped biscotti! Need I say more?
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Cookie, Dessert
Cuisine: American, Italian
Keyword: biscotti, chocolate, cookie, espresso
Servings: 24
Calories: 169kcal
Author: DSTR


  • 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


  • 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.*


*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.


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