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Espresso Biscotti Recipe

Recipe by Pedro M. A. Neves

Espresso biscotti are twice-baked Italian almond cookies infused with rich espresso flavor, delivering a firm, crunchy texture perfect for dunking in coffee or enjoying as a sophisticated treat. These elongated biscuits are a traditional Italian accompaniment to morning cappuccino or afternoon espresso. Our recipe yields authentic, professionally-textured biscotti with balanced bitterness and sweetness.

Ingredients

• 200g (1¾ cups) all-purpose flour
• 100g (¾ cup) almond flour
• 150g (¾ cup) granulated sugar
• 2 large eggs
• 30ml (2 tablespoons) strong brewed espresso, cooled
• 15ml (1 tablespoon) espresso powder
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 100g (¾ cup) raw almonds, coarsely chopped
• 5ml (1 teaspoon) vanilla extract
• 15ml (1 tablespoon) olive oil

Instructions

1. Preheat oven to 180°C (350°F). Line a large baking sheet with parchment paper.

2. In a small bowl, whisk together all-purpose flour, almond flour, baking powder, espresso powder, and salt.

3. In a large bowl, beat the two eggs and granulated sugar together for 2-3 minutes until pale and slightly thickened, then stir in the cooled espresso and vanilla extract.

4. Fold the dry ingredients into the wet mixture using a spatula until just combined, then fold in the chopped almonds and olive oil until a thick dough forms.

5. Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 30cm (12 inches) long, 5cm (2 inches) wide, and 2cm (¾ inch) tall, spacing them 5cm apart. Lightly flatten the tops.

6. Bake for 25-28 minutes until the logs are golden brown and a toothpick inserted in the center comes out clean.

7. Remove from the oven and let cool for 10 minutes until cool enough to handle, then use a serrated knife to cut each log diagonally into 1.5cm (⅝ inch) thick slices.

8. Place the biscotti slices cut-side down on the baking sheet in a single layer and return to the oven at 160°C (320°F) for 12-15 minutes until the cut surfaces are light golden and crispy.

9. Flip the biscotti and bake for an additional 8-10 minutes on the reverse side until evenly golden and completely dry.

10. Transfer to a wire rack and cool completely for at least 1 hour before serving or storing in an airtight container.

Substitutions

• Replace all-purpose flour with spelt flour (1:1 ratio) for a nuttier flavor
• Substitute almond flour with hazelnut flour for a different nutty profile
• Replace whole eggs with 80ml aquafaba plus 5ml olive oil for vegan biscotti
• Use 30ml strong cooled coffee in place of espresso for a milder coffee flavor

Tips

• The dough should be thick and slightly sticky; do not overmix after adding dry ingredients as this develops gluten and toughens the biscotti
• Use a serrated knife and a gentle sawing motion for clean diagonal cuts that don't crumble
• The second bake is crucial for proper crunchiness; underbaking will result in soft biscotti that won't keep well
• Store completely cooled biscotti in an airtight container for up to two weeks; they will harden further as they cool and store

Biscotti originated in Tuscany and have been dunked in wine or coffee for centuries, with the name deriving from the Latin 'bis coctus' meaning 'twice cooked.' The espresso biscotti evolved as a modern variation celebrating Italy's coffee culture, particularly the morning ritual of cappuccino or espresso paired with crispy biscuits.

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