Espresso Biscotti

Elevate your coffee break with these irresistible Espresso Biscotti, a perfect blend of crunchy texture and bold espresso flavor. Made with a touch of creamy unsalted butter and infused with rich espresso powder, these twice-baked Italian cookies are delicately crisp and ideal for dunking into your favorite cup of coffee. Customize your biscotti with optional mix-ins like chopped almonds or semi-sweet chocolate chips for added texture and a hint of sweetness. With just 20 minutes of prep time, this recipe yields 24 delectable pieces that are perfect for gifting, entertaining, or simply indulging yourself. Savor the harmonious combination of aromatic coffee notes and classic biscotti crunch with every bite. Perfect for coffee lovers and dessert enthusiasts alike!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 24

Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.75 cup granulated sugar
• 0.25 cup unsalted butter
• 2 pieces large eggs
• 2 tablespoons espresso powder
• 1 teaspoon pure vanilla extract
• 0.5 cup chopped almonds (optional)
• 0.5 cup semi-sweet chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.

Step 3

In a large bowl, cream together the granulated sugar and unsalted butter with a hand mixer or stand mixer until light and fluffy (about 2 minutes).

Step 4

Add the eggs, one at a time, mixing well after each addition. Stir in the espresso powder and vanilla extract until fully combined.

Step 5

Slowly mix in the dry ingredients from the medium bowl until a sticky dough forms. If using almonds or chocolate chips, fold them gently into the dough at this stage.

Step 6

Lightly flour your hands and divide the dough in half. Shape each half into a long, flat log approximately 10 inches (25 cm) long and 2 inches (5 cm) wide. Place the logs onto the prepared baking sheet, leaving space between them.

Step 7

Bake the logs in the preheated oven for 25-30 minutes, or until they are light golden brown and firm to the touch. Remove from the oven and allow them to cool for 10 minutes on the baking sheet.

Step 8

Using a sharp serrated knife, slice the logs diagonally into 1/2-inch (1.25 cm) thick biscotti pieces. Arrange the slices cut-side down on the baking sheet.

Step 9

Return the biscotti to the oven and bake for an additional 10 minutes. Flip the biscotti and bake for another 5-10 minutes, or until they are crisp and golden.

Step 10

Remove the biscotti from the oven and transfer them to a wire rack to cool completely before serving. Store in an airtight container for up to two weeks.

Nutrition Facts

Serving size	720.3 grams (720.3g)

Amount per serving	% Daily Value*
Calories	2718

Total Fat 96.40g	124%
Saturated Fat 39.40g	197%
Polyunsaturated Fat NaNg
Cholesterol 434mg	145%
Sodium 822mg	36%
Total Carbohydrate 420.90g	153%
Dietary Fiber 21.50g	77%
Total Sugars 200.60g
Protein 57.00g	114%

Vitamin D 80IU	400%
Calcium 327mg	25%
Iron 19mg	106%
Potassium 1123mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 8.2%

Carbs: 60.6%