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Espresso Biscotti

A delightful treat combining the bold flavor of coffee with a satisfying crunch, ideal for pairing with coffee or tea.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Biscotti Base
  • 1/2 cup Unsalted butter, softened Adds richness and depth.
  • 1/3 cup Dark brown sugar For a hint of molasses sweetness.
  • 1/3 cup Granulated sugar Helps achieve the perfect texture.
  • 1 1/2 teaspoons Vanilla extract Adds warmth and aromatic notes.
  • 1/4 teaspoon Salt Enhances flavors.
  • 1 tablespoon Instant espresso powder For authentic espresso taste.
  • 1 1/2 teaspoons Baking powder Helps the biscotti rise.
  • 2 large Eggs (at room temperature) Bind ingredients and provide moisture.
  • 2 cups All-purpose flour Gives structure to the biscotti.
  • 10 oz Dark chocolate chips Adds sweetness and texture.
  • 3 1/2 tablespoons Instant espresso powder Enhances coffee flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the softened butter, dark brown sugar, granulated sugar, vanilla extract, salt, espresso powder, and baking powder. Beat until smooth and creamy.
  3. Add the eggs to the mixture one at a time, beating well after each addition.
  4. Gradually add the all-purpose flour while mixing on low speed until the dough is sticky.
  5. Shape the dough into one or two logs on a prepared baking pan, about 10-11 inches long and 2 inches wide.
Baking
  1. Bake the shaped logs in the preheated oven for 25 minutes.
  2. Remove from the oven and cool for 10-15 minutes before slicing.
  3. Slice the logs into ¾ inch thick pieces using a serrated knife.
  4. Arrange the slices cut side down on the baking sheet and return to the oven. Bake at 325°F (165°C) for another 25 minutes until crispy and golden.
Finishing Touch
  1. Melt the dark chocolate chips and mix in the additional instant espresso powder. Dip the cooled biscotti in the chocolate mixture.

Notes

Store in an airtight container to keep fresher. For a gluten-free option, use a gluten-free flour blend.