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How to make espresso biscotti

1 min read

How to make espresso biscotti
This espresso biscotti recipe puts a unique twist on the traditional Italian biscuit with the aromatic flavours of coffee, cocoa and a hint of cinnamon


  • 250g (8 oz) plain (all-purpose) flour
  • 125g (4 oz) sugar
  • ¼ cup (30g) unsweetened cocoa powder
  • 3 tablespoons ground coffee beans
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 85g (3 oz) unsalted butter, chilled and diced
  • ¾ cup (90g) walnuts
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
plate of espresso biscotti


Preparation: 20 minutes
Cooking time: about 45 minutes
Makes: about 60
  1. Preheat the oven to 180°C (350°F/Gas 4). Line 2 baking trays with baking (parchment) paper.
  2. In a medium bowl, mix together the flour, sugar, cocoa, coffee, baking powder, cinnamon and salt. Add the butter and beat with an electric mixer until the mixture resembles coarse meal. Add the walnuts, eggs, and vanilla and mix to a fairly dry dough.
  3. Knead the dough on a lightly floured surface until smooth. Cut in half and shape each portion into a log. Place on the prepared trays, flatten slightly and bake for 20–25 minutes, or until the outside is puffed and firm. Transfer to wire racks to cool for about 15 minutes.
  4. Using a serrated knife, cut the logs crosswise into 5mm (¼ inch) slices. Arrange on the trays in a single layer. Lower the oven temperature to 150°C (300°F/Gas 2) and bake for 20 minutes, turning once. Transfer to wire racks to cool completely.
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