Espresso Biscotti recipe

These biscotti are for a coffee lover, with ground espresso and cinnamon making for a purely robust, warming biscuit.


3 eggs
1 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
2 tablespoons ground espresso
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup toasted almonds, chopped
½ teaspoon salt
2 tablespoons grated orange zest


1) Preheat oven to 350°F. Lightly grease a baking sheet.

2) In a large bowl, beat together eggs, sugar, and vanilla until smooth and fluffy. In a separate large bowl, sift together flour, espresso, cinnamon, baking soda, baking powder, and salt. Add to egg mixture; mix until just combined. Stir in almonds and zest.

3) Turn dough out onto a lightly floured surface; knead 10 times, until dough holds. Divide dough in half; roll each half into a log 12-inches by 2-inches. Place on prepared baking sheet, leaving 3 inches space between each.

4) Bake until browned, about 45 minutes. Remove from oven; cool. On a cutting board, slice each log into diagonal slices 1-inch thick.

5) Replace slices on baking sheet, cut side down. Bake 10 minutes each side, until golden. Cool on a wire rack.

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Published by Starsol