Espresso Biscotti

espresso biscotti


For all of us coffee lovers who just can’t get enough of our favorite beverage, this is a delicious treat by itself. But who are we kidding? We know these biscotti will taste even better with a cup of our favorite brew! And to satisfy the sweet tooth, see my chocolate ganache recipe. Spread a little on one side of each biscotti, or dip half in warm ganache.

To view the biscotti-making technique refer to the Anise Biscotti recipe.

Makes approximately 3 dozen (depending on how you slice them).


  • 4 ounces unsalted softened butter
  • 3/4 cup sugar
  • 3 eggs
  • 2 tablespoons Kaluha
  • 2 tablespoons espresso powder
  • 2 1/4 cups all-purpose flour
  • 1/2 t salt
  • 1 teaspoon baking powder
  • 4 ounces blanched almonds
  1. Place almonds on baking tray in preheated 350* oven for 5 minutes or until golden.
  2. Cream butter and sugar, add eggs one at a time, beating well after each addition.
  3. Dissolve espresso powder in the Kaluha, add to butter mixture.
  4. Stir flour, salt and baking powder together. Stir into butter mixture.
  5. Medium chop the nuts, add to dough. Cover and refrigerate for an hour or overnght.
  6. On parchment-lined cookie sheet, take half the dough and shape into two logs (12in x 2in) each. Flatten slightly.  (For a visual look at the technique involved for making these or any other kind of biscotti look at the Anise biscotti recipe). Repeat with other half of dough.
  7. Bake in 350* oven on the middle rack for 15-20 minutes or until lightly golden.
  8. Remove and cool on cookie sheet.
  9. Carefully place log on cutting board and using a serrated knife, cut diagonally into 1/2 inch slices.
  10. Arrange close together back on cookie sheet, bake an additional 15-20 minutes until lightly brown.
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