Coffee-scented biscotti with small dark chocolate pockets.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Espresso Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 125 minutes: 30 hands-on, 0 chilling or resting, 50 whole-batch cooking and 45 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
- Serrated knife
Coffee-scented biscotti with small dark chocolate pockets.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make dough
- 1Make doughHeat oven to 350°F (175°C), or 325°F (165°C) fan. Whisk flour, sugar, baking powder and salt with espresso powder. Stir in eggs, cooled butter and vanilla. Fold in the listed nuts, fruit, seeds or chips; reserve dipping chocolate if listed.
First bake
- 2First bakeShape two logs about 10 inches long and 2 inches wide on a lined sheet, 3 inches apart. Bake 25–30 minutes until the dough feels set and the tops are lightly golden.
Slice and dry
- 3Slice and dryRest 15 minutes. Reduce oven to 300°F (150°C), or 275°F (135°C) fan. Slice into 28 diagonal pieces about 1/2 inch thick. Bake cut-side down 10 minutes, turn and bake another 10 minutes.
Cool and finish
- 4Cool and finishCool on a rack 30 minutes until crisp. Total cooling includes the 15-minute log rest.
Chef’s Science & Pro Tips
Ingredient science
Rest logs before cutting so slices hold together.
Technique & texture
Use a serrated knife and a light sawing motion through nuts or fruit.
Finishing & serving
Store separately from soft cookies to keep the crisp texture.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 weeks | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Refresh uncoated biscotti at 300°F (150°C) for 5–8 minutes, then cool. |
Notes
- Rest logs before cutting so slices hold together. Use a serrated knife and a light sawing motion through nuts or fruit. Store separately from soft cookies to keep the crisp texture. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 28; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Why do my slices crumble?
Allow the 15-minute rest and use a sharp serrated knife.
Can I make thick slices?
Thicker slices need more drying; use 1/2 inch as specified.
Are they meant to be crisp?
Yes. The second bake dries the crumb for dipping in coffee.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
