Crunchy, deeply coffee‑infused, and studded with toasty walnuts, this biscotti is a standout treat. The rich aroma of espresso meets the nutty warmth of walnuts in a twice‑baked cookie that’s perfect for dunking in your morning cup, gifting to friends, or enjoying as an elegant dessert snack. Its crisp texture and balanced flavour make it a delightful addition to any coffee table.
Ingredients
- ½ cup (115 g) unsalted butter
- 2 teaspoons instant espresso powder (or finely ground strong espresso)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup (200 g) granulated sugar
- 2¾ cups (≈ 345 g) all‑purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups (about 150 g) toasted walnuts, chopped
- Optional finish: 2 cups (≈ 340 g) white chocolate, melted for dipping
Instructions
- Preheat your oven to 350 °F (≈ 175 °C). Line a rimmed baking sheet with parchment paper.
- In a small saucepan, melt the butter over low heat. Once melted, whisk in the espresso powder, remove from the heat and let it cool slightly.
- In a large mixing bowl, whisk together the eggs and vanilla extract until smooth.
- Pour in the cooled espresso‑butter mixture and whisk to combine with the egg mixture.
- Add the sugar and whisk until the mixture is smooth and well‑combined.
- In a separate bowl (or directly in the same, if preferred), stir together the flour, baking powder and salt.
- Gradually fold the dry ingredients into the wet mixture until a dough forms. Then fold in the chopped toasted walnuts.
- Divide the dough into three equal portions. On the prepared baking sheet, shape each portion into a log roughly 2 inches wide and about 7 inches long (≈ 5 cm × 18 cm).
- Bake the logs in the preheated oven for about 25 minutes, or until lightly browned and set.
- Remove from the oven and allow the logs to cool for about 20 minutes (they should be firm but still warm).
- Using a sharp serrated knife, slice each log cross‑wise into ½ inch (≈ 1.3 cm) thick pieces (you should end up with roughly 28 pieces total).
- Return the sliced pieces, cut‑side down, on the baking sheet. Bake again for about 15 minutes (this second bake dries them out, giving the crisp biscotti texture).
- Let the biscotti cool completely. If you’re using the optional white chocolate, dip each cooled piece halfway (or as desired) into melted white chocolate, then let them set on parchment until the chocolate firms.
- Serve with coffee, tea or enjoy as a snack. Store in an airtight container — the crispness keeps well for days.
Preparation Time:
20 minutes
Cooking Time:
40 minutes (first bake ~25 min + second bake ~15 min)
Nutrition Information (per serving approx.):
Calories: ~217 kcal
Fat: ~11.9 g
Carbohydrates: ~24.7 g
Protein: ~3.6 g
(These values are estimates for one cookie based on similar recipes.)
Additional Notes:
- Toasting the walnuts enhances their flavor: spread them in a single layer on a baking sheet and roast for 5‑10 minutes at 350 °F until fragrant.
- For deeper espresso flavour, you can substitute 1 tablespoon brewed espresso (cooled) in place of some of the melted butter, but reduce other liquid slightly so the dough isn’t too wet.
- If you choose to dip in white chocolate, ensure the biscotti are completely cooled before dipping so the cookie remains crisp and the chocolate sets cleanly.
- These biscotti make excellent gifts: wrap them in cellophane tied with a ribbon, or pack in a decorative tin — they travel well and stay crisp.
- For a variation: you could swap walnuts for pecans or hazelnuts, or sprinkle a little sea salt on the chocolate‑dipped half for a sweet‑salty contrast.