Best Espresso Biscotti Recipes

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• Grease a large rectangular baking pan with a light coating of olive oil.
• Sift all dry ingredients together.
• In small bowl, dissolve espresso powder in 1/3 cup water.
• Add eggs and olive oil and beat with a whisk until well-combined.
• Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
• If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
• Knead the flour in.
• The dough should now be malleable without being sticky.
• If it is still sticky, repeat with another tablespoonful of flour.
• Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
• Bake for 30 minutes.
• The biscotti will have risen only slightly, spread out some, and have a cracked surface.
• Cool completely.
• Preheat oven to 300 degrees F.
• With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
• (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
• Not all the pieces may fit, in which case you’ll have to bake a second pan's worth after the first.
• Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
• Bake 15 minutes, turn pieces over, bake 15 minutes longer.
• Cool completely and keep in an airtight container.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
• Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
• Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
• Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
• Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

ESPRESSO & DARK CHOCOLATE BISCOTTI

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
• Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
• Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
• Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
• Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
• Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.

CHERRY ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees. Mix espresso powder into vanilla extract. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and espresso-vanilla mixture until combined. Add walnuts and cherries and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

ESPRESSO-HAZELNUT BISCOTTI

Steps:

• Preheat oven to 325 degrees. Butter and flour 2 baking sheets, knocking out excess flour.
• In a bowl of a stand mixer fitted with a paddle attachemt (or you can use a hand-held mixer like I do), beat together the flour, brown sugar, espresso powder, zest, baking soda, baking powder, and salt until well combined. Beat in eggs and vanilla just until a dough forms. Stir in hazelnuts.
• On a lightly floured surface, knead dough several times. Halve dough with floured hands and form each half into a flattish log, 13" long by 1" wide. Put both logs at least 4" apart on one baking sheet and brush with egg wash.
• Bake logs in the center of the oven for 30 minutes. Cool on baking sheet set over a rack for 10 minutes.
• Transfer logs, one at a time, to a cutting board. Use a serrated knife to slice the logs on a crosswise diagonal into 3/4-inch-thick slices.
• Arrange biscotti, cut sides down, on 2 baking sheets.
• Bake biscotti in upper and lower thirds of oven for 8 minutes. Remove sheets from oven and turn biscotti over with a spatula. Return biscotti to oven, switching positions of sheets, and bake 8 minutes more, or until biscotti are slightly darker. Transfer biscotti to racks and cool.
• Biscotti keep 3 days in an airtight container at room temperature.

CINNAMON ESPRESSO CHIP BISCOTTI

Steps:

• Combine first four ingredients Add eggs, one at a time Mix flour, baking powder, salt and cinnimon Combine flour mixture to butter mixture Add mini chocolate chips Toast almonds in 350 oven til golden (careful since they will burn easily) about 10 minutes Add toasted almonds to dough Divide dough in half Shape dough into two logs approx 10x2 Bake logs at 350 25 minutes Cool logs on wire racks 5 min. Cut (diag.) w/serrated knife 1/2" slices Bake slices 350 10 minutes Turn over and bake other side at 350 10 minutes Cool biscotti on wire racks 10 minutes Melt choclate and oil together Drizzle over cooled biscotti Allow chocolate to cool comletely. Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen. Then, place biscotti in freezer bags until ready to use.

CHOCOLATE NUT CRANBERRY ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk together all dry ingredients (first 7 ingredients listed).
• In a small bowl, whisk egg.
• Add coffee, milk and vanilla.
• Mix well.
• Add egg mixture to dry ingredients.
• If resulting mixture is too dry, add a little more coffee (1/4 tsp at a time).
• Add chips, nuts and cranberries.
• Turn dough onto well-floured board and with floured hands, form into 2 logs, each about 13-14 inches long and 3 1/2 inches wide.
• Bake on greased and floured (or parchment-lined) baking sheet for 20-25 minutes.
• Remove from oven (reduce oven temperature to 300 degrees at this point) and let cool for 8 minutes.
• Using serrated knife, cut on a diagonal into 1/2 inch pieces.
• Lay, cut side down, on baking sheet and bake another 6-8 minutes, one side only.
• For a harder biscotti, bake 5 minutes EACH side.

BISCOTTI DI NOCCIOLA E ESPRESSO (HAZELNUT ESPRESSO SHORTBREAD CO

Steps:

• Preheat oven to 350 degrees F.
• Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
• Add butter and vanilla.
• Using pulse, process until mixture resembles coarse meal.
• Add nuts; blend until finely chopped.
• Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half.
• Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes.
• Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
• Cut each shortbread round into 24 wedges. Cool completely.
• Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate.
• Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly.
• Drizzle chocolate mixture over cookies.
• Let stand until chocolate sets.

CHOCOLATE ESPRESSO OR CINNAMON BISCOTTI WITH WALNUTS

Steps:

• 1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Line a 12- by 18-inch baking sheet with parchment paper or mist with nonstick cooking spray. Set the pan aside. 2. Place the brownie mix, walnuts, espresso granules, flour, and baking powder in a large mixing bowl, and stir to combine. Make a well in the center and add the oil, eggs, and vanilla. With a wooden spoon stir together the liquid ingredients and gradually stir the dry into the wet. Stir until the batter is well combined. The dough will become very stiff, and you may need to use your hands to combine it. Divide the dough into thirds. 3. With your hands, shape each third of dough into an 8-inch log. Place each log on the baking sheet and flatten them into rectangular loaves about 2 1/2 inches wide. The loaves need to be 2 to 3 inches apart on the pan. Place the pan in the oven. Bake until the biscotti loaves are almost done but still soft, 18 to 20 minutes. Remove the pan from the oven and let the loaves cool on the pan for 5 minutes. Transfer them with a metal spatula to a cutting board and cut diagonally with a bread knife into 3/4-inch slices. Turn the slices cut side down on the baking pan and return the pan to the oven to bake 8 to 10 minutes longer, or until crisp. 4. Remove the pan from the oven, and transfer the biscotti to wire racks to cool, 20 minutes. You may serve them as is, or dust them with confectioners' sugar (place the sugar in a large zipper-lock bag, add a few biscotti at a time, shake, then remove). Or you may dip an end of each biscotti into melted chocolate, or drizzle melted chocolate over the tops of biscotti.

ESPRESSO AND LEMON BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, espresso powder, salt, lemon peel, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

BISCOTTI-GELATO SANDWICHES AND ESPRESSO

Steps:

• To make the sandwiches, take the ice cream out of the freezer to soften. Cover 1 side of each piece of biscotti with hazelnut spread. Place the biscotti in the freezer for 5 minutes to firm up. Take out of the freezer and quickly spread 1/4 cup of ice cream on the hazelnut side of 4 of the biscotti and top with another biscotti, spread side against the ice cream. Place the biscotti ice cream sandwiches back in the freezer for 5 minutes.
• Meanwhile, brew 4 shots of espresso. Pour the espresso and serve with the biscotti-gelato sandwiches alongside.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350°F (175°C).
• In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest.
• In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed.
• Stir in the toasted chopped almonds.
• Turn the dough out onto a floured board and knead it into a ball.
• Halve it and form each half into a log 12 inches by 2 inches.
• Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart.
• Bake the logs in the middle of oven for 35 minutes or until they are lightly browned and firm all over.
• Remove from the oven and allow to cool.
• On a cutting board, cut the logs diagonally into slices one inch thick.
• Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.

ESPRESSO CHOCOLATE CHIP BISCOTTI

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
• Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it).
• Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times.
• Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
• Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
• Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes.
• Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

TOASTED ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees. Grease cookie sheet.
• Spread almonds and espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until lightly toasted. In a food processor fitted with steel blade, coarsely chop half of espresso beans; transfer to a small bowl. In food processor finely chop almonds and remaining espresso beans with 1/2 cup of the sugar and add to bowl.
• In a large bowl, combine flour, baking powder and salt. Use your fingers to quickly cut in butter until mixture resembles coarse crumbs. Stir in remaining sugar and coffee-almond mixture. Add eggs and brewed espresso, stirring until dough comes together.
• On lightly-floured surface, knead dough 2 minutes until smooth. Shape into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place on cookie sheet. Bake 25 minutes, or until lightly browned. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into 1/2-inch-wide pieces. Place cut side down on cookie sheet and return to oven 8 to 10 minutes or until lightly golden. Cool on racks. Dip in melted chocolate, if desired, and let dry on wax paper. When chocolate is completely dried and hardened, store in tins up to 1 month.