Espresso Biscotti Recipe

Espresso Biscotti is a very popular recipe. Learn how to make/prepare Espresso Biscotti by following this easy recipe.
Espresso Biscotti Recipe
Recipe Type Non Veg.
  • 3 Eggs
  • 1/4 cup Unsalted Butter
  • 3/4 cup White Sugar
  • 1 tsp Vanilla Extract
  • 3-1/4 cups Pastry Flour
  • 1 tsp ground cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Instant Espresso Powder
  • 2 tsp Grated Orange Zest
  • 1/2 cup Chocolate Chips
  • 1/2 cup Dried Apricots
  • 1/2 cup Dried Cranberries
  • 1/2 cup Slivered Almonds
  • 1 Egg White, Lightly Beaten
How to make Espresso Biscotti:
  • Preheat oven to 350 degrees F. Grease a cookie sheet with a little butter.
  • Whisk together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
  • Sift together the flour, cinnamon, and baking powder in a separate bowl.
  • Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
  • Shape dough into two equal logs approximately 12 inches long by 2 inches diameter.
  • Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
  • Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes.
  • Remove from oven, allow to cool, and then slice the loaves diagonally into 1/2 inch thick slices.
  • Return the slices to the baking sheet and again bake them to 325 degrees F until they start turning light brown.
  • Cool completely, and store Espresso Biscotti in an airtight container at room temperature.