Espresso Biscotti

Coffee-flavored desserts are all the rage. Here, instead of adding brewed coffee, we found that you get more bang for the buck by baking ground coffee right into the cookies.

from Extraordinary Meals from Ordinary Ingredients
Espresso Biscotti

SECRET INGREDIENT: ground coffee

Coffee-flavored desserts are all the rage. Here, instead of adding brewed coffee, we found that you get more bang for the buck by baking ground coffee right into the cookies. A touch of cocoa powder and cinnamon will have you dreaming of a frothy cappuccino.

Quick look

  • prep 20 min    cook 40 min

IngredientsNumber of servings: 5 dozen

  • 1 3/4 cup all-purpose flour
  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 3 tablespoons ground coffee
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 3/4 cup walnuts
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract

    How to make it   1 hour

  • 1

    Preheat the oven to 350°F. Coat a baking sheet with cooking spray.

  • 2

    In a medium bowl with an electric mixer, combine the flour, sugar, cocoa powder, coffee, baking powder, cinnamon, and salt.

  • 3

    Add the butter and mix until the mixture resembles coarse meal. Add the walnuts, eggs, and vanilla and mix until a fairly dry dough forms. Divide the dough in two. On a lightly floured surface, use your palms to shape each half of the dough into a 14 x 1 3/4 x 1-inch cylinder. Transfer to the baking sheet and pat the tops of each cylinder to 3/4 inch high.

  • 4

    Bake until the logs are firm to the touch and a toothpick inserted into the dough comes out clean, 20 to 25 minutes. Transfer logs to a cutting board and let cool for 10 minutes. Using a serrated knife, cut the logs crosswise into 1/4-inch-thick slices.

  • 5

    Arrange the cookie slices in a single layer on the baking sheet. Lower the oven temperature to 300°F. Bake the cookies for 20 minutes, turning once. Transfer the cookies from the baking sheet to a wire rack and cool completely. The biscotti will crisp as they cool.

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