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Espresso Biscotti
Prep
25 mins
Cook
1 hr
Servings
24
Difficulty
Hard
There's something wonderfully satisfying about making biscotti at home, and this espresso version has become my go to for gifting and morning coffee dunking. The instant espresso powder brings that rich coffee flavor without any fuss, while the orange zest adds a bright, unexpected twist that keeps people guessing. I love that dried apricots and cranberries not only taste delicious but also provide natural antioxidants and fiber. What makes this recipe so practical is that you can prepare the dough in just 25 minutes, and the twice baked method means you'll have crispy, shelf stable cookies perfect for snacking throughout the week. It's the kind of recipe that looks impressive but honestly feels effortless once you get started.
Ella x
Ingredients
- ¼ cup unsalted butter¼ cup unsalted butter
- ¾ cup white sugar¾ cup white sugar
- 33 eggs
- 11 teaspoon vanilla extract
- 33 ¼ cups pastry flour
- 11 teaspoon ground cinnamon
- 11 teaspoon baking powder
- 11 teaspoon instant espresso powder
- 22 teaspoons grated orange zest
- ½ cup chocolate chips½ cup chocolate chips
- ½ cup dried apricots½ cup dried apricots
- ½ cup dried cranberries½ cup dried cranberries
- ½ cup slivered almonds½ cup slivered almonds
- 11 egg white, lightly beaten
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
- 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 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.
- 5
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.
- 6
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.
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