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Espresso Biscotti recipe

Espresso Biscotti recipe


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  • Dish type
  • Biscuits and cookies
  • Biscotti

Delectable biscotti, perfect with coffee! These espresso-flavoured biscotti are studded with dried fruit and almonds. You can use regular instant coffee granules if you don't have instant espresso, but the coffee flavour won't be as strong.

19 people made this

IngredientsServes: 24

  • 55g unsalted butter
  • 150g caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 300g plain flour
  • 90g cake flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso granules
  • 2 teaspoons grated orange zest
  • 85g chocolate chips
  • 60g dried apricots
  • 60g dried cranberries
  • 60g chopped almonds
  • 1 egg white, lightly beaten

MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min

  1. Preheat oven to 180 C / Gas 4. Grease a baking tray or line it with baking parchment.
  2. Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
  3. 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.
  4. Shape dough into two equal logs approximately 15cm long by 5cm wide. Place logs on baking tray, and flatten out to about 2.5cm thickness. Brush the tops with egg white.
  5. Bake in the preheated oven until edges are golden and the centre is firm, about 35 to 40 minutes. Remove from oven to cool on the trays. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1-2cm thick slices. Return the slices to the baking tray.
  6. Reduce oven temperature to 170 C / Gas 3. Bake until the biscotti start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (18)

This recipe is wonderful with a cup of coffee. It’s not sweet and the combination of fruit and chocolate work well. I added in some left-over dried cherries in addition to the cranberries and apricots which added additional fruitiness. I used all-purpose flour which worked out fine. To add a little extra sweetness and prettiness, I laced the biscotti with a confection sugar icing.-09 Mar 2012

by Cherrychip

This was my first time making biscotti and these were delicious! I made a few changes based on what I had on hand- I used salted butter instead of unsalted butter, 2 tsps instant coffee since I couldn't find instant espresso, 1/4 tsp. orange extract instead of the zest, and 3 1/8 cup all purpose flour. I drizzled the biscotti with melted white chocolate and chocolate when they were cool. I really liked the combination of flavors in this recipe.-22 Oct 2008

by cookin4eight

This is definitely a favorite! It was hard to not eat the dough and the cookie after the 1st baking! The combination of dried cranberries, almonds, and chocolate is wonderful! I gave it 4 stars instead of 5 because I found I needed to tweak it. The dough was too dry & crumbly, so I added a splash of milk so I could manage the dough. Also, I couldn't taste the coffee, so I would increase that. I do think the chocolate brings out the coffee flavor a bit. This is a real keeper!-06 Dec 2008


Barista Biscotti Bites

Starbucks has opened our collective eyes to the many flavors a cup of coffee can assume. These biscotti mirror some of our favorite complementary coffee flavors. They're shorter than the standard European variety, making them a perfect fit on the saucer next to your coffee cup.

Ingredients

  • 6 tablespoons (85g) butter
  • 2/3 cup (142g) brown sugar, packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon hazelnut flavor or vanilla-butternut flavor or 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (170g) white or semisweet chocolate chips
  • 1 cup (170g) chopped chocolate or semisweet chocolate chips
  • 1/3 cup (74g) half & half
  • 1/4 teaspoon espresso powder
  • 1/8 teaspoon hazelnut flavor, optional

Instructions

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, flavor or extract, espresso powder, and baking powder until the mixture is smooth and creamy.

Beat in the eggs the batter may look slightly curdled. At low speed of your mixer, add the flour and chips, stirring until smooth the dough will be sticky.

Divide the dough in half, plopping each half onto the prepared baking sheet. Using your wet fingers, shape each piece into a rough log about 12" long, 2" wide, and about ¾" thick. Straighten the log, and smooth its top and sides.

Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes.

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1/2" to 3/4" slices. As you're slicing, be sure to cut straight up and down, perpendicular to the pan if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center, if you break off a piece but they'll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.

To make the chocolate ganache: Combine the chocolate and half & half in a microwave-safe bowl, and heat for about 45 seconds, or until the cream is very hot. Stir until the chocolate melts and the mixture is smooth and creamy, reheating briefly if necessary. Stir in the espresso powder and hazelnut flavor.

Dip about 1/3 of each biscotti in the ganache. Lay dipped biscotti on a piece of parchment that you've sprayed with non-stick spray a piece of waxed paper or on a cooling rack. Allow biscotti to harden for several hours, or overnight, before wrapping for storage.


Recipe Summary

  • 1 tablespoon vanilla extract
  • 1 tablespoon instant espresso powder (Optional)
  • 2 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup mini chocolate chips
  • 1 cup white sugar
  • 3 eggs
  • ½ cup vegetable oil

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Combine vanilla extract and espresso powder in a small bowl mix until espresso powder is dissolved.

Sift flour, cocoa powder, baking powder, and salt into a bowl mix in chocolate chips.

Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture stir, by hand if needed, until dough comes together and is thick and stiff.

Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet press down with wet hands to about 1/2 inch thickness.

Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.

Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.

Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.


Espresso Biscotti

Toast the almonds by baking in a preheated 350 degree oven for about 8-10 minutes or until golden. Do not allow to brown! Cool, and coarsely chop. Grind the coffee beans into a fine powder. Turn the oven down to 325 degrees F. Cream the butter with the sugar until light and fluffy. Add the eggs one at a time and mix well. Add the ground coffee and espresso coffee to the butter mixture and mix until completely blended.

Add the flour, baking powder and salt, to the butter mixture and mix together just until blended. Stir in the nuts. Divide the dough into two parts and form logs about 12 inches long and 1 1/2 to 2 inches wide. Place each log on a parchment lined baking sheet and bake for 25 minutes or until lightly browned. Let cool 10 minutes. Using a serrated knife, slice into 1/2 inch thick wafers. Place these back on the baking sheet side by side, and return to the hot oven for 10 more minutes. Allow to cool completely and store in an airtight container.


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Recipe: Chocolate-Dipped Espresso Biscotti With Kahlua Icing

Like peanut butter and Fluff, espresso and chocolate were destined to be together. To create a full-bodied coffee flavor, I use espresso powder, coffee extract and a Kahlua icing. Espresso powder, made from used espresso grounds that are dried and crushed into a fine powder, is ideal for baking. It's available at Italian specialty markets and many supermarkets. If you can't find it, buy espresso beans and grind them as finely as possible -- you don't want large, granular pieces in the cookies. If you choose not to ice the biscotti (though you really should), then I suggest adding an additional 1/4 to 1/2 cup light brown sugar to the batter for added sweetness.

Chocolate-Dipped Espresso Biscotti With Kahlua Icin Susan Russo for NPR hide caption

Chocolate-Dipped Espresso Biscotti With Kahlua Icin

Makes about 36 biscotti (3/4-inch-wide cookies)

3 cups unsalted whole almonds

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

3 tablespoons espresso powder (or finely ground espresso beans)

3 large eggs, plus 1 egg, lightly beaten, for brushing tops of loaves

2 tablespoons coffee extract

Chocolate Dip

1 1/2 cups semisweet chocolate chips or pieces

Kahlua Icing

1/2 cup confectioners' sugar

2 tablespoons Kahlua or other coffee-flavored liqueur

A few drops of whole milk

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper.

Place almonds in a single layer on a baking sheet and toast in the 350-degree oven at 350 degrees for 8 to 10 minutes, or until just golden and aromatic. Remove and set aside.

In a large bowl, hand mix toasted almonds, sugars, baking powder, flour, cinnamon and espresso powder.

In a small bowl, whisk eggs. Whisk in coffee extract. Add to the flour mixture. Stir a few times. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 4 equal pieces.

On a lightly floured surface, place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. If it's sticky, simply dust your palms with more flour. Repeat with remaining three pieces of dough. Place two logs per baking sheet. Brush loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, rotating pans halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board. Using a large serrated knife, cut 3/4-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.

Place slices on their sides back on the baking sheets place in the still warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely.

To make the chocolate dip, pour bittersweet chocolate chips in a double boiler over low heat (if it's too hot, it will cook the chocolate). As soon as the chocolate begins to melt, remove it from the heat and stir with a spoon until it becomes silky. If you don't have a double boiler, then microwave the chocolate on high for no longer than 30 seconds at a time, stirring in between. You don't want it to cook.

Dip the bottom of the biscotti in the chocolate, letting any excess drip back into the bowl, then place on a sheet of parchment or waxed paper. You may use a little less or a little more chocolate, depending on how many biscotti you slice. Allow the chocolate to harden completely before glazing cookies.

To make the Kahlua icing, whisk the confectioners' sugar and Kahlua in a small bowl. Add a few drops of milk, and continue whisking briskly until the icing is smooth and opaque and clings to the back of a spoon. Taste. Add more Kahlua and/or confectioners' sugar, if desired.

Dip a teaspoon into the icing and drizzle the spoon back-and-forth over the biscotti. Allow to dry completely before storing. Store biscotti in an airtight container, preferably a tin, which helps keep them crisp. Place parchment paper or waxed paper between layers of cookies to protect the chocolate and icing. Stored properly, these biscotti will last up to 2 weeks. After that, the chocolate may begin to appear chalky.


Espresso Pecan Biscotti: A Guest Post with Chef Dennis

Welcome! Won&rsquot you sit and stay a while? These beautiful biscottis are here via Chef Dennis from More Than A Mount Full. I am honored that he is taking the time to help me out so I can walk away from the computer this week. You didn&rsquot think I would just leave you all empty-handed, did you?! I know you will enjoy his recipes (**BONUS: He is giving you TWO!**). Also don&rsquot forget to stop by his blog and tell him I said hello!

Hi to all the readers of In Katrina&rsquos Kitchen, I&rsquom Chef Dennis from More Than A Mount Full and it&rsquos my great pleasure to be here today with you and my friend Katrina! I don&rsquot get do many guest posts because of time limitations, So I was thrilled to be asked, and so happy to be here today with all of you today while Katrina takes a much deserved vacation!

If you have ever been to MTAMF, I&rsquom sure you noticed on more than one occasion that I enjoy Italian foods of all types and they do find their way on to my posts a good deal of the time, so of course I&rsquom going with Italian today! Now I&rsquom not a baker by any stretch of the imagination but I do love to bake. I guess you could say it&rsquos almost therapeutic for me, and of course I love to eat and who doesn&rsquot love something sweet! I thought about what I could make for you today, that would keep up with the high standards Katrina has gotten her fans use to (she is a fantastic chef and baker!). So I thought for today&rsquos post, I would make my go to Italian cookie the Biscotti.

A few weeks ago I was sent some of the most delicious flavored pecans from Amelia&rsquos Spicing Pecans, and before I managed to eat them all while at my computer, I made a few batches of biscotti, and was that a good decision!

This is the easiest biscotti recipe I have ever used and is basically foolproof, it&rsquos one I teach at school. If you don&rsquot happen to have a friend to send you Spicing Pecans, feel free to substitute regular pecans instead (dried fruit works very well too). You&rsquoll be amazed at how easy they are to make, and of course delicious, so please make sure you give them a try! You&rsquoll be happy you did!

We do love biscotti in our home, they go so well with our morning espresso, coffee or just as a snack and they hold up well in ziplock bags for over a week. That is if they last that long! Thanks to Katrina for allowing me to share her blog today, and I hope you stop by and say hello when you have a chance. Enjoy the rest of your week, stay cool and stay full!


Recipe Summary

  • 4 tablespoons espresso powder
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3 large eggs, lightly beaten
  • 3/4 cup chopped toasted walnuts
  • 3/4 cup dried cherries

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.


Scroll through the process photos to see how to make Sourdough Biscotti:

Combine the sourdough discard, eggs, oil, vanilla and lemon zest Dump the biscotti dough out onto a work surface and finish kneading in the flour by hand. Form the dough into a ball and divide it into two equal pieces. Form the dough into two logs. Cool the baked biscotti completely before proceeding. Slice the cooled loaves on an angle. Line the sliced biscotti onto a sheet pan and bake until golden brown on both sides.

FAQs about Sourdough Biscotti:

Yes. To work ahead, the dough logs can be wrapped and refrigerated for several days or frozen for several weeks. The baked loaves can also be held for a couple of days before slicing and baking the second time. Since biscotti keep so well, you can make the biscotti completely several days or even several weeks before you&rsquore ready to serve them.

Since the word &ldquobiscotti&rdquo literally means &ldquotwice cooked&rdquo you do need to bake them twice to make &ldquobiscotti&rdquo. That being said, if you want a soft cookie, the pastry police won&rsquot come to your house if you skip the second bake.

There is no need to refrigerate biscotti. In fact, the refrigerator could make the cookies soggy. The biscotti are best stored at room temperature in an airtight container.

I have kept biscotti in a cookie jar with a tight lid for several weeks.

Yes. But since they keep so well at room temperature there&rsquos usually no need to freeze them. If you want to keep them more than two weeks they can be frozen for up to 3 months. You might want to re-toast them briefly after defrosting if they are less crunchy.

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

Since you&rsquove got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.


Espresso Almond Biscotti


Honestly, I have no idea where time is flying off to! Things have been pretty hectic on the work front (nothing fun…just an upcoming closing that requires a ton of documents to be drafted and reviewed). I guzzled copious amount of coffee and still managed to fall asleep on the subway on my commute home, and missed my stop twice this week – which is not a good sign. Plus, I have not cooked a single thing I made myself an ice cream sundae, but I’m rather certain that it doesn’t count as cooking.

I’m really looking forward to this weekend to catch up on everything: sleep, cleaning, and hopefully a trip to the farmer’s market to be inspired by the seasonal offerings. Winter squashes aren’t my favorite ingredients to cook with, and so I’m excited to work with Spring vegetables once again. Maybe I’ll pick up some ramps and fiddlehead ferns and experiment them in some new recipes! And I have a giveaway planned for you, so stay tuned.

By the way, I guest-modeled an outfit over at Apartment2F. It’s not warm enough, but mint green definitely puts me in a Spring mood!

In other news, let’s talk about these biscotti I made awhile ago. These cookies are baked twice (which is essentially what the word biscotti translates into) first in a log and then in slices. They are crisp, lightly sweet, and great for dunking into tea or coffee. As far as cookie recipe goes, this one is low maintenance and uses pantry-friendly ingredients. Next time I make them, I will probably add some chocolate chips or cacao nibs. I like to make these biscotti around the holidays and decorate them with a coating of dark chocolate and a few sprinkles of festive nonpareils! If espresso is not your thing, I imagine that if you substituted the espresso powder with anise seeds and orange zest (or a handful of chopped candied orange peel), it would make for some tasty treats, probably even better when enjoyed with some vino.

Espresso Almond Biscotti
(Makes about 20 cookies)

2 tbsps instant espresso powder
2 tsps water
6 tbsps unsalted butter, at room temperature
1 cup sugar
2 tsps vanilla extract
2 large eggs, at room temperature
2 cups all-purpose flour
¼ tsp salt
2 tsps baking powder
1 ½ cup whole almonds, toasted

Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside.

Dissolve instant espresso powder in hot water, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed for about 2 minutes. Add vanilla extract, eggs, and espresso mixture, and mix well. Add the flour, salt, baking powder, and almonds to form a dough.

Divide the dough evenly into two, and place one on each of the baking sheet. With moistened hands, shape it into a log about 9 inches long and 3 inches wide. Bake the log until it is lightly golden brown, firm to the touch, and just beginning to crack slightly, 30 to 35 minutes. Allow the log to cool on the baking sheet for 30 minutes. Reduce the oven temperature to 275°F. With a sharp, serrated knife, slice the cooled biscotti on the bias into ½-inch slices. Place the slices cut side down on the baking sheets in a single layer. Bake them for an additional 15 minutes, or until they are toasted and dry. Cool the biscotti completely on the baking sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.

*I prefer to leave the almonds whole, which look pretty when the biscotti are sliced (they also don’t fall apart as easily) and provide a satisfying crunch.