Espresso Biscotti Recipe -
Espresso Biscotti Recipe

Espresso Biscotti

Recipe by  

"These biscotti make a good Christmas gift! The combination of fruits, nuts, chocolate chips, and spices are prefect for any holiday season."

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Ingredients Edit and Save

Original recipe makes 24 biscotti Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
  2. Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  6. Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.
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Reviews More Reviews

Oct 22, 2008

This was my first time making biscotti and these were delicious! I made a few changes based on what I had on hand- I used salted butter instead of unsalted butter, 2 tsps instant coffee since I couldn't find instant espresso, 1/4 tsp. orange extract instead of the zest, and 3 1/8 cup all purpose flour. I drizzled the biscotti with melted white chocolate and chocolate when they were cool. I really liked the combination of flavors in this recipe.

Dec 06, 2008

This is definitely a favorite! It was hard to not eat the dough and the cookie after the 1st baking! The combination of dried cranberries, almonds, and chocolate is wonderful! I gave it 4 stars instead of 5 because I found I needed to tweak it. The dough was too dry & crumbly, so I added a splash of milk so I could manage the dough. Also, I couldn't taste the coffee, so I would increase that. I do think the chocolate brings out the coffee flavor a bit. This is a real keeper!


15 Ratings

Feb 24, 2010

Very Good! An acquaintance asked me if I made these biscotti to sell because if I did she wanted to buy some!

Dec 24, 2008

cant keep them in the house. have made them several times. this time it was with hazelnuts ... wonderful as well.

Dec 16, 2014

I thought this was a good recipe. I used it in some mailed cookie boxes for Christmas. I like how there is so much going on flavor wise. The orange zest flavor is pretty dominant and I liked that. The colors arent so vibrant like on the marichino cherry ones. I actually labeled what was in them, on the gift packages, because its hard to tell. Only change I made was halving the fruit and chopping it up. I also just chopped whole almonds. For the coffee I used starbucks instant Christmas blend grind. Lastly, I used cake flour and salted butter. The 2" width, on the shaping, seemed small. I went with approximately 2.5." I suggest that, because they dont puff up much larger after the first bake. They still are a smaller biscotti. I had no issues with cutting them which was nice. I hope the food gift is liked.

Dec 24, 2012

Perfection! I always get rave reviews when I make these biscotti. They are very easy to make, and the dough isn't as sticky as some other biscotti recipes I've tried -- makes it easier to knead the dough. The only tweaks I make is to double up on the espresso, skip the dried apricots and add a 1/4 cup more of each of the chocolate, almonds and cranberries (personal preference). When forming the logs, I like to angle the top and bottom edges of the dough so that when you cut them diagonally, you don't waste too much of the cookie. After it is twice baked and cooled, I like to dip some of the cookies in ganache chocolate (See Chocolate Ganache Recipe).

Nov 24, 2010

There are a lot of flavors going on but they complement each other very well. I drizzled mine with melted chocolate.

Mar 09, 2012

This recipe is wonderful with a cup of coffee. It’s not sweet and the combination of fruit and chocolate work well. I added in some left-over dried cherries in addition to the cranberries and apricots which added additional fruitiness. I used all-purpose flour which worked out fine. To add a little extra sweetness and prettiness, I laced the biscotti with a confection sugar icing.


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  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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