Irresistible Espresso Biscotti: Your Ultimate Guide to Crispy, Chocolate-Dipped Coffee Perfection

Prepare to fall in love with these crispy Espresso Biscotti, generously dipped in a rich, espresso-flavored dark chocolate coating! This recipe takes the classic Italian cookie to a new level, infusing it with robust coffee notes that make it an undeniable companion to your favorite hot beverage. My newfound adoration for biscotti continues to grow, and this Espresso Biscotti recipe has quickly become a cherished favorite.

Why These Espresso Biscotti Will Become Your New Obsession

Honestly, I’ve completely lost track of how many of these delightful biscotti I’ve indulged in. It’s a testament to their irresistible flavor! My enduring love for lattes pairs perfectly with these crunchy treats, making any attempt at calorie counting utterly futile. Each morning (or afternoon, or evening!), I find myself pulling a few shots of espresso, steaming some milk, grabbing a freshly baked biscotti, and beginning the delightful ritual of dunking. The way the crispy texture softens slightly when dipped, absorbing the warmth and flavor of the coffee, is pure bliss.

Beyond their incredible taste, these Espresso Biscotti offer numerous advantages:

• **Perfectly Crisp Texture:** Biscotti are renowned for their firm, crisp texture, which not only makes them ideal for dunking but also incredibly durable. They ship exceptionally well, retaining their quality even after traveling, making them perfect for sharing with friends and family.
• **Excellent for Gifting:** Their robust nature and elegant appearance make them a thoughtful and delicious gift for any occasion, not just during the holidays. Package them beautifully, and you have a handmade present that’s sure to impress.
• **Effortless to Make:** Despite their sophisticated appeal, these biscotti are surprisingly simple to bake. The process is straightforward, requiring minimal fuss, meaning you’ll likely find yourself making them frequently. It’s a recipe that yields impressive results without demanding advanced baking skills.
• **Versatile Pairing:** While they are a match made in heaven for lattes and coffee, their rich flavor also complements tea, hot chocolate, or even a glass of dessert wine.

If you enjoy baking other delectable cookies, some of our other cherished recipes include Italian Butterball Cookies, Classic Hello Dolly Cookies, Best Chewy Snickerdoodle Cookies, and Old-Fashioned Peanut Butter Cookies. Each offers its unique charm, but for a coffee lover, these Espresso Biscotti truly stand out.

Key Ingredients for Authentic Espresso Biscotti

Creating truly exceptional Espresso Biscotti starts with high-quality ingredients. Here’s a closer look at what you’ll need and why each component is vital for achieving that perfect flavor and texture:

• Unsalted Butter – For all my baked goods, I exclusively use unsalted butter. This gives me complete control over the salt content in the recipe. If you opt to use salted butter, I recommend omitting the additional salt specified in the recipe to avoid an overly salty flavor. Softened butter is crucial for proper creaming with the sugars, creating a light and airy base for your biscotti.
• Sugar – This recipe brilliantly combines both granulated sugar and dark brown sugar. The granulated sugar contributes to the crisp texture and sweetness, while the dark brown sugar is a game-changer, adding a wonderful depth of flavor with its subtle molasses notes and a hint of chewiness to the biscotti dough.
• Eggs – We’re using two large eggs, and it’s important that they are at room temperature. Room temperature eggs emulsify better with the butter and sugar, resulting in a smoother, more uniform dough and a superior texture in the final baked product. They act as a binder and provide structure to the biscotti.
• Flour and Baking Powder – All-purpose flour is the backbone of this espresso biscotti recipe, providing the necessary structure without being too heavy. Baking powder serves as a leavening agent, helping the biscotti logs rise slightly during the first bake, which contributes to their characteristic light, yet crisp, texture.
• Flavorings – The soul of these biscotti lies in their flavor. Pure vanilla extract adds a foundational warmth and sweetness that complements the robust coffee. The star, instant espresso powder, is integrated into both the dough and the chocolate coating, ensuring a rich, authentic coffee taste throughout. A touch of salt balances the sweetness and enhances all the other flavors. For the best espresso flavor, choose a high-quality instant espresso powder – it makes a noticeable difference!

Crafting Your Own Espresso Biscotti: A Step-by-Step Guide

The beauty of a basic biscotti recipe is the endless world of flavor possibilities it unlocks. With the simple ingredients likely already in your pantry, you’re just a few steps away from homemade espresso perfection. Let’s get baking!

Preparation is Key

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven heats, prepare a large baking sheet by lining it with parchment paper. This prevents sticking and makes cleanup a breeze.

Mixing the Dough

In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl with an electric hand mixer, combine the softened unsalted butter, both granulated and dark brown sugars, vanilla extract, salt, instant espresso powder, and baking powder. Beat these ingredients together at medium speed until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which is essential for a tender crumb. Next, add the large eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure everything is fully incorporated.

Reduce the mixer speed to low and gradually add the all-purpose flour, mixing just until combined. Be careful not to overmix, as this can lead to tough biscotti. The resulting dough will be quite sticky; this is perfectly normal for biscotti dough.

Shaping and First Bake

Using damp fingertips (this helps immensely with the sticky dough), carefully shape the dough into one large log or two smaller logs directly on the parchment paper-lined baking sheet or a silicone baking mat. Aim for logs approximately 10-11 inches long and 2 inches wide. I personally prefer making two smaller logs, as it yields more individual biscotti, and let’s be honest, smaller portions feel less guilt-inducing when you can’t stop at just one!

Bake the dough logs for 25 minutes at 350 degrees Fahrenheit (175 degrees Celsius). This first bake sets the shape and cooks the dough through, preparing it for the second, crisping bake.

Cooling, Slicing, and Second Bake

Once the first bake is complete, remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes, or until they are firm enough to handle without crumbling. During this time, reduce your oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).

Carefully transfer the partially baked logs to a cutting board. Using a sharp serrated knife, slice the logs into 1/2-inch to 3/4-inch thick slices. For a more traditional bakery-style appearance, you can slice them on the diagonal. Arrange these sliced biscotti, cut side down, back onto the cookie sheet.

Return the sliced biscotti to the oven and bake for another 25 minutes, or until they are perfectly crispy and golden brown. The “bis-cotti” (twice-baked) process is what gives these cookies their signature crunch and extended shelf life.

The Decadent Chocolate Dip

While I could, and have, happily devoured these biscotti without any coating, I took the extra step for a truly indulgent treat – and yes, my espresso obsession played a huge role! Once baked, remove the biscotti from the baking tray and let them cool completely on a wire rack. This is crucial for the chocolate to set properly.

Melt your dark chocolate chips according to the package instructions (a microwave or double boiler works great). Once melted and smooth, stir in the additional instant espresso powder. This infusion elevates the chocolate, ensuring a harmonious balance of deep cocoa and rich coffee flavor. Dip the cooled biscotti into the melted dark chocolate, coating one or both ends, then place them back on the wire rack to allow the chocolate to set completely before serving.

The instant espresso in the dark chocolate truly takes these biscotti to another level. While the biscotti dough itself has a subtle espresso flavor, the added espresso in the chocolate provides that pronounced coffee kick, creating a symphony of flavors that coffee enthusiasts will adore.

And there it is: P E R F E C T I O N. A moment of quiet indulgence with my latte and a batch of homemade chocolate espresso biscotti. The only downside? I wish I hadn’t eaten them all already! Writing about them has certainly made me want to reward myself with another latte and biscotti.

Expert Tips for the Best Espresso Biscotti

To ensure your espresso biscotti turn out perfectly every time, keep these helpful tips in mind:

• Use Room-Temperature Ingredients: Always use room-temperature eggs and butter. This allows them to cream together smoothly, creating a uniform dough that bakes evenly. Cold ingredients can result in a lumpy batter and a denser texture.
• Handling Sticky Dough: Biscotti dough tends to be quite sticky. When shaping the logs on parchment paper, lightly dampen your fingertips with water. This simple trick prevents the dough from sticking to your hands and makes it much easier to pat into the desired shape.
• Slicing for Aesthetics: If you opt to make one large dough loaf, slicing it on the diagonal (at an angle) will give your biscotti a longer, more elegant, bakery-style appearance. Two smaller logs will yield shorter, more uniform cookies.
• The Art of Slicing: When it’s time to slice the partially baked logs, use a sharp serrated knife. Make clean, straight cuts downwards without a sawing motion. Sawing can cause the ends of your biscotti to break or crumble, leading to uneven pieces.
• Consistent Cuts for Even Baking: Strive to keep all your biscotti slices the same size, ideally between 1/2 and 3/4 inch thick. Uneven cuts will result in uneven baking during the second stage, meaning some biscotti might be too soft while others are overly crisp.
• Customizing Texture: One of the greatest advantages of making your own biscotti is the ability to customize their texture. If you prefer a slightly softer biscotti, reduce the baking times for both the first and second stages by a few minutes. Conversely, if you love an extra-hard, super-crunchy biscotti (perfect for serious dunking!), increase those baking times by 5-10 minutes each.
• Quality Espresso Powder: For the most pronounced and delicious espresso flavor, invest in a good quality instant espresso powder. It dissolves easily and provides a much richer coffee essence than regular instant coffee.

Exciting Variations for Your Biscotti

While this espresso biscotti recipe is fantastic as is, don’t hesitate to get creative with additions to tailor it to your taste. Here are a few ideas to inspire you:

• Chocolate Chip Delight: Fold in 1 cup of semi-sweet chocolate chips or chopped chocolate chunks into the dough before shaping. The melting chocolate will add pockets of gooey sweetness.
• Elegant Drizzle: Instead of dipping the entire end of the biscotti in melted chocolate, you can simply drizzle the chocolate artistically over the tops of them for a lighter touch and beautiful presentation.
• Nutty Crunch: Add 1 cup of finely chopped nuts such as pecans, walnuts, almonds, or hazelnuts to the dough. Toasting the nuts lightly beforehand can enhance their flavor significantly.
• Citrus Zest Boost: Incorporate some fresh orange zest into the dough. The bright citrus notes complement the deep coffee and chocolate flavors beautifully, adding an unexpected twist.
• White Chocolate Swirl: After dipping in dark chocolate, drizzle with melted white chocolate for an attractive contrast and an extra layer of sweetness.

Frequently Asked Questions About Espresso Biscotti

More Delicious Biscotti & Cookie Recipes to Explore

If you’ve fallen in love with these Espresso Biscotti, you’ll surely enjoy exploring other delightful biscotti and cookie recipes from our collection. Each one offers a unique flavor experience, perfect for any occasion or craving.

Espresso Biscotti

Crispy espresso-infused biscotti, perfectly complemented by a rich dark chocolate dip. An irresistible treat for any coffee lover!

4.91 from 10 votes

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Course:
Cookie, Dessert

Cuisine:
American, Italian

Prep Time:

15 minutes
minutes

Cook Time:

50 minutes
minutes

Total Time:

1 hour
hour
5 minutes
minutes

Servings:
24

Calories:

169
kcal

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
  
  

US Customary –
Metric

Instructions

• Preheat oven to 350 degrees Fahrenheit (175°C). Prepare a large baking sheet with parchment paper.
• In a mixing bowl, beat softened butter, granulated sugar, dark brown sugar, vanilla extract, salt, 1 tablespoon espresso powder, and baking powder until light and fluffy.
  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 2 large eggs one at a time, scraping down the sides of the bowl after each addition.
  2 large Eggs
• On low speed, gradually add in the all-purpose flour. Mix until just combined. The dough will be sticky.
  2 cups All-purpose flour
• Using damp fingertips, shape the dough into one large log (approx. 10-11″ long, 2″ wide) or two smaller logs on the prepared baking sheet.
• Bake for 25 minutes at 350 degrees Fahrenheit (175°C).
• Reduce oven temperature to 325 degrees Fahrenheit (160°C).
• Remove the baked log(s) from the oven and let cool enough to be handled, about 10-15 minutes.

  Carefully transfer the logs to a cutting board.

  With a serrated knife, carefully slice the logs into 1/2 to 3/4 inch thick slices. Arrange them, cut side down, back on the baking sheet.
  

• Return the sliced biscotti to the oven and cook for another 25 minutes, or until crispy and golden.
• Remove from the oven and let them cool completely on a wire rack before dipping.
• Melt the dark chocolate chips according to package instructions (e.g., microwave or double boiler).
  10 oz Dark chocolate chips
• Stir in the remaining 3 1/2 tablespoons of instant espresso powder until well combined and smooth.
  3 1/2 tablespoons Instant espresso powder
• Dip the cooled biscotti into the melted chocolate, coating as much or as little as you desire. Place them back on the wire rack to allow the chocolate to set completely before serving.*

Notes

*Note: You can add a small amount of vegetable or canola oil (about 1-2 teaspoons) to the melted chocolate to make it smoother, more liquid, and give it a glossier texture. This makes dipping easier and can prevent chocolate from cracking. I didn’t do this for the photos, but it’s a great tip for a perfect finish.

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 Freezing – Biscotti will last 2-3 weeks at room temperature when stored in an airtight container or resealable bag. You can also freeze them for up to 3 months in a freezer-safe container or bag; thaw in the refrigerator overnight or at room temperature.

Nutrition

Calories:
169
kcal

|

Carbohydrates:
21
g

|

Protein:
3
g

|

Fat:
8
g

|

Saturated Fat:
6
g

|

Cholesterol:
28
mg

|

Sodium:
79
mg

|

Potassium:
155
mg

|

Fiber:
1
g

|

Sugar:
10
g

|

Vitamin A:
144
IU

|

Vitamin C:
1
mg

|

Calcium:
56
mg

|

Iron:
1
mg