Espresso Biscotti

Name: Espresso Biscotti
Prep time: 15 min
Total time: 2 h 30 min
Yield: 24 - 26 serving(s)
Ingredients: 1/2 c. unsalted butter; 1/2 c. granulated sugar; 1/2 c. packed light brown sugar; 3 large eggs, room temperature and divided; 2 tsp. vanilla extract; 3 c. all-purpose flour; 2 tbsp. espresso powder or instant coffee; 1 1/2 tsp. baking powder; 1/4 tsp. kosher salt; 2 (4-oz.) 60% bittersweet chocolate bars, chopped; 2 oz. white chocolate, chopped

Enjoy it dunked in a cup of coffee!

By Leah PerezPublished: Dec 5, 2023

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the pioneer woman's coffee biscotti recipe

Will Dickey

Yields:

24 - 26 serving(s)

Prep Time:

15 mins

Total Time:

2 hrs 30 mins

This biscotti is just begging to be dunked into a steaming cup of joe! These make a perfect holiday gift, and they're unbelievably easy to make. The espresso powder gives the biscotti a deeply golden-brown color and rich coffee flavor while the dual chocolate dip and drizzle add some festive flair. Add them to your list of Christmas cookies!

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Ingredients

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, room temperature and divided
2 tsp. vanilla extract
3 cups all-purpose flour
2 Tbsp. espresso powder or instant coffee
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
2 (4-oz.) 60% bittersweet chocolate bars, chopped
2 oz. white chocolate, chopped

Directions

1. Step 1Preheat the oven to 350°F. Line 1 baking sheet with parchment paper.
2. Step 2In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until creamy, 3 to 4 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on low speed, add 2 of the eggs, one at a time, and the vanilla. Scrape the bottom and sides of the bowl and increase the speed to medium, beating until well combined, 1 to 2 minutes.
3. Step 3In a medium bowl, whisk together the flour, espresso powder, baking powder, and salt.
4. Step 4With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined after each addition.
5. Step 5On a lightly floured work surface, place the dough. Divide the dough in half and place each half on the prepared baking sheet. Use oiled hands to form each half into an 8-by-4 ½-inch rectangle, about ½-inch thick. Lightly beat the remaining egg and brush the surface of the dough with the egg wash.
6. Step 6Bake until lightly browned, 25 to 30 minutes. Keep the oven on. Allow the biscotti to cool for 15 minutes or until cool enough to handle. Transfer the biscotti slabs to a cutting board and slice them, starting from one short side, into ¾-inch slices. Place the biscotti, cut-side up, back on the baking sheet.
7. Step 7Bake the biscotti for 10 minutes, then flip it. Bake the other side until lightly golden and dry, 10 minutes more. Place the biscotti onto a wire rack to cool completely.
8. Step 8In a microwave-safe glass measuring cup, place the bittersweet chocolate. Microwave at 50% power until the chocolate is melted, 1 to 2 minutes, stirring every 15 seconds.
9. Step 9Line a baking sheet with parchment or wax paper. Dip one end of each biscotti into the melted chocolate, submerging about 2 inches. Place the dipped biscotti onto the lined baking sheet.
10. Step 10In a small microwave-safe bowl, place the white chocolate. Microwave at 50% power until the chocolate is melted, about 1 minute, stirring every 15 seconds. Spoon the white chocolate into a zip-top bag. Use a pair of scissors to snip about 1/8 inch off one bottom corner. Drizzle the white chocolate over the dipped portion of the biscotti.
11. Step 11Allow the chocolate to set completely, at least 1 hour. Store the biscotti in an airtight container at room temperature for up to 1 week.