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Espresso Biscotti
This easy espresso biscotti recipe has espresso powder mixed right into the dough. The finished cookies are dunked in melted chocolate!
👥 24 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 15 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●spatula
- ●whisk
- ●cutting board
- ●measuring cup
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 350°F. Line 1 baking sheet with parchment paper.
2
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until creamy, 3 to ⏱️ 4 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on low speed, add 2 of the eggs, one at a time, and the vanilla. Scrape the bottom and sides of the bowl and increase the speed to medium, beating until well combined, 1 to ⏱️ 2 minutes.
large eggs, room temperature and divided3
3
In a medium bowl, whisk together the flour, espresso powder, baking powder, and salt.
4
With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined after each addition.
5
On a lightly floured work surface, place the dough. Divide the dough in half and place each half on the prepared baking sheet. Use oiled hands to form each half into an 8-by-4 ½-inch rectangle, about ½-inch thick. Lightly beat the remaining egg and brush the surface of the dough with the egg wash.
6
Bake until lightly browned, 25 to ⏱️ 30 minutes. Keep the oven on. Allow the biscotti to cool for ⏱️ 15 minutes or until cool enough to handle. Transfer the biscotti slabs to a cutting board and slice them, starting from one short side, into ¾-inch slices. Place the biscotti, cut-side up, back on the baking sheet.
7
Bake the biscotti for ⏱️ 10 minutes, then flip it. Bake the other side until lightly golden and dry, ⏱️ 10 minutes more. Place the biscotti onto a wire rack to cool completely.
8
In a microwave-safe glass measuring cup, place the bittersweet chocolate. Microwave at 50% power until the chocolate is melted, 1 to ⏱️ 2 minutes, stirring every ⏱️ 15 seconds.
9
Line a baking sheet with parchment or wax paper. Dip one end of each biscotti into the melted chocolate, submerging about 2 inches. Place the dipped biscotti onto the lined baking sheet.
10
In a small microwave-safe bowl, place the white chocolate. Microwave at 50% power until the chocolate is melted, about ⏱️ 1 minute, stirring every ⏱️ 15 seconds. Spoon the white chocolate into a zip-top bag. Use a pair of scissors to snip about 1/8 inch off one bottom corner. Drizzle the white chocolate over the dipped portion of the biscotti.
11
Allow the chocolate to set completely, at least ⏱️ 1 hour. Store the biscotti in an airtight container at room temperature for up to 1 week.
Nutrition Facts
calories
193 Calories
fat Content
8 g
fiber Content
1 g
sugar Content
15 g
sodium Content
57 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
34 mg
carbohydrate Content
27 g
saturated Fat Content
5 g
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