Espresso Biscotti: A Coffee Lover’s Perfect Treat
Coffee and cookies? Yes, please! Espresso biscotti is a treat that mixes rich coffee flavor with a nice crunch. I first made these for a family brunch, and they were a hit. These twice-baked Italian cookies are perfect for dunking in coffee or tea.
The Origins of Espresso Biscotti
Biscotti go way back to ancient Rome. They were baked twice to last longer for travel. Nowadays, people love them, especially coffee fans. Adding espresso gives them a bold twist. I like how this recipe blends tradition with modern tastes.
Why You’ll Love This Recipe
This espresso biscotti recipe is simple but impressive. The dough comes together fast, and the smell of fresh espresso fills your kitchen. Almonds add texture, and vanilla makes it hard to resist. Plus, they stay fresh for days!
Perfect Occasions for Espresso Biscotti
These crunchy treats are great for coffee mornings, holidays, or as gifts. Pack them in a jar with ribbon for a thoughtful present. They’re also good for dessert tables or afternoon snacks.
Ingredients for Espresso Biscotti
- 1 cup strong brewed espresso
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 1 cup chopped almonds
Substitution Options
- Use almond flour instead of regular flour for gluten-free biscotti.
- Swap espresso with strong black coffee if needed.
- Replace almonds with walnuts or hazelnuts for variety.
Preparation Steps
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. Use a light-colored baking sheet to avoid burning the bottoms.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, sugar, baking powder, and salt. Whisking ensures even mixing, leading to consistent results.
Step 3: Combine Wet Ingredients
In another bowl, beat eggs and vanilla until smooth. Gradually pour in the espresso, mixing well. The liquid will turn rich brown, filling your kitchen with a warm coffee scent.
Step 4: Form the Dough
Add wet ingredients to dry ones, stirring until combined. Fold in chopped almonds. The dough will be sticky but manageable. Shape it into a log on the baking sheet. Wet your hands slightly to prevent sticking.
Step 5: Bake and Slice
Bake the log for 25-30 minutes. Let it cool for 10 minutes before slicing diagonally into biscotti shapes. Return the slices to the oven for 10 more minutes to crisp up. The edges will turn golden brown.
Chef’s Tip
To boost the coffee flavor, use freshly ground espresso beans. It makes a big difference. Also, toast the almonds lightly before adding them to bring out their nutty aroma.
Time Required
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Nutritional Information
Per serving (1 biscotti): Calories: 120, Protein: 3g, Fat: 4g, Carbs: 18g.
Extra Information
Did you know? Biscotti means “twice-baked” in Italian. This method gives them their signature crunch, making them perfect for dipping without crumbling.
Necessary Tools
- Mixing bowls
- Whisk and spatula
- Parchment paper
- Baking sheet
- Sharp knife for slicing
Storage Instructions
Store cooled biscotti in an airtight container at room temperature. They’ll stay fresh for up to two weeks. Avoid refrigeration, as it can soften them.
If you want to keep them longer, freeze them. Place biscotti in a freezer-safe bag, separating layers with wax paper. They’ll last up to three months.
When ready to eat, let frozen biscotti thaw at room temperature. For extra crispiness, reheat in the oven for 5 minutes.
Tips and Tricks
- Chill the dough for 10 minutes before shaping. It’s easier to handle.
- Dip one end of each biscotti in melted chocolate for a decadent touch.
- Double the batch—it’s hard not to share these!
Serving Suggestions
- Serve with a steaming cup of cappuccino or latte.
- Pair with gelato for a fun affogato-inspired dessert.
Healthier Alternatives for Espresso Biscotti
Here are six ways to make this recipe healthier:
- Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Coconut Sugar: Replace regular sugar with coconut sugar for lower glycemic impact.
- Egg Whites: Use egg whites instead of whole eggs to reduce fat content.
- Almond Extract: Swap vanilla extract with almond extract for a different flavor profile.
- No Nuts: Omit nuts for a simpler version or replace with seeds like pumpkin or sunflower.
- Dark Chocolate Drizzle: Add a drizzle of dark chocolate instead of full coverage for less sugar.
Common Mistakes to Avoid
Mistake 1: Overmixing the Dough
Overmixing makes biscotti tough. Mix just until ingredients combine. Gentle handling keeps them light and crunchy.
Mistake 2: Skipping the Cooling Step
Don’t skip cooling the log before slicing. Hot dough crumbles easily. Cooling firms it up for clean cuts.
Mistake 3: Underbaking
Underbaked biscotti won’t have the signature crunch. Bake until golden and firm. Test one piece before removing others.
Frequently Asked Questions
Can I use instant coffee instead of espresso?
Yes, dissolve 1 tbsp of instant coffee in 1 cup of hot water. Adjust to taste for a strong flavor.
How do I store leftover biscotti?
Keep them in an airtight container at room temperature for up to two weeks. Freeze for longer storage.
Can I make these nut-free?
Absolutely! Simply omit the almonds or replace them with seeds for a similar texture.
What’s the best way to slice biscotti?
Use a sharp serrated knife and cut diagonally. Slicing while still warm helps achieve clean edges.
Do I need to grease the parchment paper?
No, parchment paper is nonstick. Greasing isn’t necessary and may cause uneven browning.
Can I double the recipe?
Yes, just ensure your baking sheet has enough space. Bake in batches if needed.
What other flavors can I add?
Try orange zest, cinnamon, or cocoa powder for unique twists.
Why is my biscotti soft?
They may need more baking time. Return to the oven for 5-10 minutes to crisp up.
Can I freeze the dough?
Freezing raw dough isn’t recommended. Instead, bake fully, then freeze the finished biscotti.
Are these suitable for gifting?
Definitely! Package in decorative jars or tins for a personal touch.
Conclusion
Espresso biscotti are a must-try for coffee lovers. With their rich flavor and satisfying crunch, they’re versatile, easy to make, and perfect for sharing. Whether enjoyed solo or paired with coffee, these biscotti will become a staple in your baking routine. Happy baking!
Equipment
- Mixing bowls
- Whisk and spatula
- Parchment paper
- Baking sheet
- Sharp knife for slicing
Ingredients
- 1 cup strong brewed espresso
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 1 cup chopped almonds
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and vanilla extract until smooth, then mix in the espresso.
- Combine the wet ingredients with the dry ingredients and fold in chopped almonds.
- Shape the dough into a log on the prepared baking sheet and bake for 25-30 minutes.
- Let cool for 10 minutes, then slice diagonally into biscotti shapes and return to the oven for another 10 minutes to crisp.