Espresso Biscotti Recipe

Name: Espresso Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Instant Espresso Powder; 1 Tablespoon Hot Water; 1 cup All-purpose Flour; 1 cup Whole Wheat Pastry Flour; 1-1/2 teaspoon Baking Powder; 1 pinch Salt; 4 Tablespoons Unsalted Butter, Room Temperature; 1/2 cups Sugar; 2 Eggs; 1/2 teaspoons Vanilla Extract; 1/4 cups Mini Chocolate Chips (if Using Regular Size, Coarsely Chop); 1/4 cups Almonds, Slivered

Servings: persons

1 Tablespoon Instant Espresso Powder
1 Tablespoon Hot Water
1 cup All-purpose Flour
1 cup Whole Wheat Pastry Flour
1-1/2 teaspoon Baking Powder
1 pinch Salt
4 Tablespoons Unsalted Butter, Room Temperature
1/2 cups Sugar
2 Eggs
1/2 teaspoons Vanilla Extract
1/4 cups Mini Chocolate Chips (if Using Regular Size, Coarsely Chop)
1/4 cups Almonds, Slivered

1
Preheat the oven to 325u00b0F and line 1 sheet pan with parchment paper.
2
In a small bowl, dissolve the instant espresso powder in the hot water. Set aside.
3
In a medium bowl, sift together the flours, baking powder, and salt. Set aside.
4
In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 4-5 minutes. Mix in the eggs, one at a time. Mix in the espresso flavoring and vanilla extract. With the mixer on low, add in the flour mixture and mix until just combined. Mix in the chocolate chips and almonds just until incorporated.
5
Divide the dough into 3 equal portions and form each portion into a log (2 inches thick). Do not flatten the logs (the dough will be sticky). Place the logs onto the sheet pan, a few inches apart from each other. Bake until golden brown, about 30 minutes.
6
Remove from the oven and let cool slightly. Turn the oven down to 275u00b0F. Transfer logs to a clean cutting board. Using a serrated knife, slice the logs diagonally, 1/2 inch thick. Discard the end pieces (or munch on them like I did). Place the cookies cut side down on the sheet pan and bake for another 30 minutes, until toasted and dry.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Instant Espresso Powder, 1 Tablespoon Hot Water, 1 cup All-purpose Flour, 1 cup Whole Wheat Pastry Flour, and more.

Yes, Espresso Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Biscotti

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