Espresso Biscotti

Espresso Biscotti

Made  times
Sophia Candrasa 22

"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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1 h 25 m servings 150 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...

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 ...

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

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

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 tha...

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 ...

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

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 ...

Good recipe. Thanks for sharing

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