Coffee Biscotti are twice-baked Italian cookies renowned for their delightful crunch and intense coffee flavor. Traditionally enjoyed alongside a cup of espresso for dunking, these dunkable delights are surprisingly easy to make at home.
Served on their own or alongside a cup of tea or coffee, these crunchy almond studded mini biscotti are delicious.
Jump to:
Why You'll Love This Recipe
Whether you're making them for yourself or sharing with friends, these Coffee flavored mini biscotti are sure to be met with enthusiasm.
- Easy to make: You can make the dough logs up ahead of time and freeze them. Later when you need some cookies for guests, bake the log, slice, and then quickly toast for crunchy cookies.
- Long shelf life: Compared to other cookies, biscotti tend to stay fresh for longer, making them a great option for preparing ahead or enjoying throughout the week.
- Balanced sweetness: Not overly sweet, they offer a nuanced flavors where bitterness of coffee complements the toasted, crunchy biscotti.
- The perfect coffee companion: They dunk beautifully, soaking up coffee without turning softer, and enhancing the flavors of both.
Put away your standard chocolate chip recipe and give this easy Coffee biscotti recipe a try - you won't be disappointed!
Ingredients Overview
This recipe captures the essence of classic coffee biscotti, incorporating strong brewed coffee, almond flour, and chopped almonds for a delightful textural and taste experience.
- Flour - All purpose.
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Butter
- Instant coffee
- Vanilla extract
- Almonds - whole or slivered.
- Chocolate Ganache - Dip in our Baileys Chocolate Ganache for a fancy version for special occasions.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make these Coffee Biscotti
Making homemade biscotti is surprisingly easy and fast; follow these simple instructions to learn how to turn your kitchen into an Italian café with delicious coffee biscotti!
Pro Tip
This recipe easily lends itself to doubling. Double the ingredients so you have plenty for gift giving during the holidays. For step-by-step guidance, see How To Scale A Recipe.
Prepare the Wet Ingredients
- Preheat the oven to 350 F. Line a rimmed cookie sheet with parchment paper and set aside.
- In a medium mixing bowl, measure the flour, baking powder, and salt. Whisk to blend the dry ingredients and set aside.
- In a large bowl beat the eggs on medium with an electric mixer until they are frothy.
- Continue mixing and add the sugar, butter, coffee, and vanilla.
Mix The Dough and Fold in the Almonds
- Add the flour mixture and blend until all the flour is mixed in.
- Add the almonds, and fold into the dough.
Shape into Logs and Bake
- Divide the dough into two portions. Form a log from each ball. Place on the parchment lined baking sheet and flatten down slightly.
- Bake in the preheated oven for 30 - 35 minutes, or until slightly firm to the touch. Cook on cooling rack for 5 minutes.
Slice Into Biscotti and Toast
- Transfer the logs to a cutting board and using a serrated knife, slice diagonally in ¾" - 1" slices.
- Arrange the mini biscotti on a rack, placed on a cookie sheet, and bake again for 5 minutes on each side.
Tips for Success
- Be sure to leave room for the biscotti logs to expand. They more than double in size.
Substitutions and Variations
You can vary this Coffee biscotti recipe to make other flavors, mini or regular size.
- You can substitute any nuts, chocolate chips, or dried fruits in this recipe.
- Lemon Biscotti - Omit the instant coffee powder, and use some lemon extract and lemon zest for lemon biscotti. A white chocolate drizzle makes these divine.
- Chocolate Amaretto Biscotti - Omit the instant coffee powder, and use Almond extract. After baking, drizzle melted chocolate over the tops, or dip the bottoms of each mini biscotti into chocolate.
- Chocolate Dipped Biscotti - Dip the cookies in our Baileys Chocolate Ganache or White Chocolate Raspberry Ganache and let them set up. You will have a decadent Espresso Chocolate Dipped Biscotti!
Serving Suggestions
Rich with almonds and coffee flavor, these mini biscotti are sure to please even the most discerning palate. Imagine all the delicious espressos you can dip your Coffee biscotti into for an indulgent experience.
For more delicious cookie recipes see out Crinkle Brownie Cookies, Crumble Pumpkin Cookies, and Walnut Chocolate Chunk cookies.
Storage Options
- When your Coffee biscotti are completely cooled after the toasting, you can store them in air tight plastic containers at room temperature for up to a week.
- They freeze great, up to 6 months in air tight containers.
- You can also freeze the dough, defrost, bake, then slice and toast the biscotti slices.
Related Recipes
- Peanut 'Boo'-ter Cupcakes
- One-Bowl Brownies
- Del Frisco's Butter Cake
Frequently Asked Questions
They do! These cookies hold up really well frozen in advance for Holidays! Just store in air tight freezer safe containers. Freeze for up to 3 months.
More Delish Recipes
Get The Recipe!
Coffee Biscotti
Equipment
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs
- ¾ cup granulated sugar
- ½ cup butter
- 2 teaspoon instant coffee or espresso powder
- 1 teaspoon vanilla extract
- 1 cup almonds whole or slivered
Instructions
- First things first, preheat the oven to 350 F. Line a rimmed cookie sheet with parchment paper and set aside.
- In a medium mixing bowl, measure the flour, baking powder, and salt. Whisk to blend the dry ingredients and set aside.
- In a large bowl beat the eggs on medium with an electric mixer until they are frothy.Continue mixing and add the sugar, butter, coffee, and vanilla.¾ cup granulated sugar, ½ cup butter, 2 teaspoon instant coffee, 1 teaspoon vanilla extract, 4 eggs
- Add the flour mixture and blend until all the flour is mixed in. Add the almonds, and fold into the dough.3 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup almonds
- Divide the dough into two portions. Form a log from each ball. Place on the parchment lined baking sheet and flatten down slightly.
- Bake in the preheated oven for 30 - 35 minutes, or until slightly firm to the touch. Cook on cooling rack for 5 minutes.
- Transfer the logs to a cutting board and using a serrated knife, slice diagonally in ¾" - 1" slices.
- Arrange the mini biscotti on a rack, placed on a cookie sheet, and bake again for 5 minutes on each side. Cool and store in airtight containers.
Notes
- Be sure to leave room for the biscotti logs to expand. They more than double in size.
- Lemon Biscotti - Omit the instant coffee powder, and use some lemon extract and lemon zest for lemon biscotti. A white chocolate drizzle makes these divine.
- Chocolate Amaretto Biscotti - Omit the instant coffee powder, and use Almond extract. After baking, drizzle melted chocolate over the tops, or dip the bottoms of each mini biscotti into chocolate.
Leave a Reply