Coffee-colored biscotti with cinnamon, cardamom and a restrained touch of clove.
Spiced Espresso Biscotti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 145 minutes: 30 hands-on, 0 chilling or resting, 70 whole-batch cooking and 45 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring cups and spoons
- Two mixing bowls, whisk and sturdy spatula
- Two 13 × 18-inch rimmed baking sheets and parchment paper
- Ruler, cutting board and sharp serrated knife
- Cooling rack
Coffee-colored biscotti with cinnamon, cardamom and a restrained touch of clove.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare and mix
- 1Prepare and mixDissolve espresso powder in the measured hot water and let it become lukewarm while preparing the bowls. Whisk flour, baking powder, salt, cinnamon, cardamom and cloves together. Beat butter and sugar until smooth. Beat in eggs, vanilla and dissolved coffee, then fold in the dry ingredients just until no flour remains.
Shape and first bake
- 2Shape and first bakeHeat oven to 350°F (177°C) conventional or 325°F (163°C) fan. Line two baking sheets. Divide dough equally and shape two logs, each 10 inches long, 2 inches wide and about 3/4 inch high, on one sheet, leaving 4 inches between them. Smooth with the spatula; do not add unmeasured flour. Bake on the middle rack for 25–30 minutes, until tops are set and the centers feel firm when gently pressed. Keep the second sheet ready for drying.
Rest and slice
- 3Rest and sliceRest the baked logs on their sheet for 15 minutes, included in cooling time. Reduce oven to 300°F (149°C) conventional or 275°F (135°C) fan. Transfer carefully to a board. Cut each log on a slight diagonal into 14 slices, about 5/8 inch thick, including the end pieces: 28 individual cookies. Saw gently rather than pressing through the inclusions.
Dry both trays
- 4Dry both traysArrange 14 slices cut-side down on each sheet. Bake one sheet at a time for 10 minutes, turn every slice and bake another 10 minutes. Repeat with the second sheet: 40 minutes of drying in total. The crumb should feel dry at the edges; fruit or chocolate pockets will remain softer. First baking and both drying batches total up to 70 minutes.
Cool and finish
- 5Cool and finishTransfer to a rack and cool for 30 minutes after the final drying tray. Cookies become crisper as they cool. The listed 45 minutes of cooling includes the earlier 15-minute log rest. Seal only when completely cool.
Chef’s Science & Pro Tips
Ingredient science
Instant espresso dissolves into the dough; ground coffee beans do not.
Technique & texture
Measure cloves carefully because a small amount dominates.
Finishing & serving
The coffee tint masks browning; use a set center and dry cut edges as cues.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store completely cooled cookies in an airtight tin in a cool, dry place, separated from soft cookies. |
| Refrigerator | Not recommended for texture | Humidity can soften the dried crumb; use a cool pantry or freeze instead. |
| Freezer | Up to 1 month | Freeze cooled cookies in a sealed freezer container with parchment between layers. |
| Thawing | About 1 hour | Thaw in the closed container at room temperature to limit condensation on the cookies. |
| Refreshing | Serve after cooling | For uncoated cookies that have softened, heat at 300°F (149°C) conventional or 275°F (135°C) fan for 5–8 minutes, then cool completely. |
Notes
- Instant espresso dissolves into the dough; ground coffee beans do not. Measure cloves carefully because a small amount dominates. The coffee tint masks browning; use a set center and dry cut edges as cues. 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
Can I use brewed espresso?
The formula uses 15 g water plus 5 g instant powder; a larger pour of brewed coffee makes the dough too wet.
Can I leave out cardamom?
Yes. Omit its 0.5 g without replacing it; the flavor becomes cinnamon-led.
Why are these darker than plain biscotti?
Dissolved espresso colors the crumb tan-brown even before much browning occurs.
Follow The Cookie Index on Pinterest
Share a little Italian Christmas joy
Send this recipe to someone who loves to bake.
