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Italians don’t just drink espresso, they experience it. Add biscotti to the mix, and it’s a whole different vibe.
From bold crunch to sweet sip, here’s why espresso biscotti is your next obsession
Espresso Biscotti, A Match Made in Heaven
- Prep Time: 20 minutes
- Assembling and resting: 90 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 45 minutes
- Yield: 60 servings 1x
- Category: Appetizers and Snacks
- Method: Moderate
- Cuisine: Italian
Description
What’s better than espresso? Espresso with biscotti, of course! These two have been a dynamic duo since the Italians decided dessert and coffee should be best friends.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, room temperature (divided)
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 Tbsp espresso powder or instant coffee
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 (4-oz.) 60% bittersweet chocolate bars, chopped
- 2 oz white chocolate, chopped
Instructions
- Preheat your oven to 350F/180C and line a baking sheet with parchment paper.
- In a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes.
- Scrape down the sides, then add 2 eggs (one at a time) and the vanilla. Beat on medium until smooth, about 1–2 minutes.
- In a separate bowl, whisk together the flour, espresso powder, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
- Lightly flour your work surface and divide the dough into two portions.
- Shape each into an 8×4½-inch rectangle (about ½ inch thick) on the prepared baking sheet. Brush the tops with a lightly beaten egg.
- Bake for 25–30 minutes until lightly browned.
- Let the biscotti cool for 15 minutes or until you can handle them. Keep the oven on.
- Slice each slab into ¾-inch pieces.
- Lay the slices, cut side up, on the baking sheet.
- Bake for 10 minutes, flip, and bake another 10 minutes until golden and crisp. Cool completely on a wire rack.
- Melt the bittersweet chocolate in a microwave-safe bowl at 50% power, stirring every 15 seconds (1–2 minutes).
- Dip one end of each biscotti into the chocolate and place on a parchment-lined baking sheet.
- Melt the white chocolate similarly and spoon it into a zip-top bag.
- Snip off a small corner and drizzle over the dipped ends.
- Let the chocolate set for at least an hour.
- Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Need your biscotti stash to last?
- Freeze them in an airtight container for easy coffee-pairing anytime over the next three months!
Notes
Created, Prepared, Tried, and Tested by Esme and Corlea from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 63
- Sugar: 4.4 g
- Sodium: 11 mg
- Fat: 2.4 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 9.3 g
- Fiber: 0.2 g
- Protein: 1.1 g
- Cholesterol: 13.7 mg
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Ooooh, this is intriguing! I never thought about making my own biscotti. I’m not a coffee drinker–I wonder how this would taste with hot chocolate mix instead! I’m curious to give it a try. Thank you for sharing this with us at the Will Blog for Comments #62 linkup. We hope you’ll share more at #63 which opens next Monday morning.
Hi Jennifer. I do not see why chocolate mix will not work. Give it a go and let me know, it will be interesting to hear how it turned out.
Esme, this recipe sounds wonderful. I would definitely enjoy this with my morning coffee. Thank you for sharing with us at the Crazy Little Lovebirds link party #88. I hope you will join us again this Friday.
Hope you do get an opportunity to make this, as it’s absolutely delicious. Most definitely a keeper in my books, and yes I will be back on Friday. Thanks
These sound so yummy! I have never made biscotti before.
Do give it a go. I bake biscotti monthly, and this was a special for us, and will for sure make it again. We all fell in love with this recipe. Enjoy it