Coffee Biscotti

cooling rack of italian coffee cookies and a cup of coffee.

5 from 1 vote

Coffee Biscotti have a delightful crunchy texture and subtle coffee flavor that's hard to resist. Served on their own alongside a cup of tea or coffee, these crunchy almond studded mini biscotti are delicious.

Prep Time20

Cook Time35

Total Time55

Course: Cookies

Cuisine: Italian

Servings:

Calories: 117kcal

Author: Kelly Bloom

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.