Espresso Biscotti

    1 hour 25 min

    Delectable biscotti, perfect with coffee! These espresso-flavoured biscotti are studded with dried fruit and almonds. You can use regular instant coffee granules if you don't have instant espresso, but the coffee flavour won't be as strong.

    19 people made this

    Serves: 24 

    • 55g unsalted butter
    • 150g caster sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 300g plain flour
    • 90g cake flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon instant espresso granules
    • 2 teaspoons grated orange zest
    • 85g chocolate chips
    • 60g dried apricots
    • 60g dried cranberries
    • 60g chopped almonds
    • 1 egg white, lightly beaten

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease a baking tray or line it with baking parchment.
    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 15cm long by 5cm wide. Place logs on baking tray, and flatten out to about 2.5cm thickness. Brush the tops with egg white.
    5. Bake in the preheated oven until edges are golden and the centre is firm, about 35 to 40 minutes. Remove from oven to cool on the trays. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1-2cm thick slices. Return the slices to the baking tray.
    6. Reduce oven temperature to 170 C / Gas 3. Bake until the biscotti start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

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    Reviews & ratings
    Average global rating:

    Reviews in English (18)


    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.  -  09 Mar 2012


    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.  -  22 Oct 2008  (Review from Allrecipes US | Canada)


    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!  -  06 Dec 2008  (Review from Allrecipes US | Canada)