Espresso Biscotti February 28, 2014

After the exciting discovery of the secret to the best chocolate chip cookies in the world, I thought I would see if the improvements would carry over into other types of cookies… specifically one of my favorites: biscotti.

espresso biscotti and coffee

These espresso biscotti are made with real coffee… so they WILL give you a jolt, with or without accompanying coffee!

I tend to like the Italian-style biscotti: made without oils, they’re hard and crisp confections that stand up well to dipping in coffee. The American style, made with butter or oil, tends to be lighter and crumblier, and less able to withstand dipping. There’s nothing more disappointing on a mundane morning than having your cookie break off and drop into your coffee. However… butter. Butter tastes better. I assume I’m getting no argument on this, because our readers are not crazy people, right?

Butter = good.

After luxuriating in the discovery that Daisy all-purpose flour not only improved the texture of chocolate chip cookies, but also made the butter flavor stand out more, I got the bright idea to see if it would improve my Espresso Biscotti recipe. My Americanized recipe calls for butter, so consequently they have been crumbly. However, espresso biscotti made without the butter just didn’t taste as good.

Here’s my Espresso Biscotti hypotheses:

1. Using a high proportion of bread flour should reduce crumbliness and give them the exture of an Italian biscotti, which I prefer.

2. Using the Daisy flour might even increase the tastiness, since it brought out the buttery flavor in the chocolate chip cookies.


Make sure to leave plenty of cookie dough on the beaters... but be sure not to give the beaters to your kids, unless they can handle caffeine!

Make sure to leave plenty of cookie dough on the beaters… but be sure not to give the beaters to your kids, unless they can handle caffeine!

After making my experiment, here are my Espresso Biscotti findings:

1. Hot damn, these are still delicious.

2. The texture is better… but still not up to Italian biscotti standards. Maybe all bread flour next time? Maybe half butter and another egg? I had tried that before and the taste suffered… but I hadn’t tried it with this superior flour.

3. These weren’t butterier… but they were espresso-ier. YUM! Perhaps Daisy just brings out whatever flavor is key?

Anyone care to tweak this and tell me how to get that hard crunch in a recipe like this? If you do like American crumbly biscotti, you’ll probably enjoy this version very much. Here’s my attempt:

Lissa’s Espresso Biscotti

  • 2 TBSP espresso powder or finely ground coffee (regular grounds will be too coarse; use something that’s practically powder)
  • 2 TBSP coffee liqueur
  • 1/2 c unsalted butter
  • 3/4 c sugar
  • 2 fresh backyard eggs
  • 1-1/4 cup Daisy all purpose flour
  • 1 cup Daisy bread flour
  • 1/2 tsp salt
  • 1-1/2 tsp baking powder
  • 3/4 cup sliced almonds, toasted for 10 minutes in the oven

While you are toasting the almonds and preheating the oven, keep your coffee mug warm on top! 😉

Mix together finely ground coffee or coffee powder and coffee liqueur in small bowl and set aside. Cream together butter and sugar, then beat in fresh eggs, one at a time. Add mixture of dry ingredients, then fold in almonds. Divide dough in two and make two logs, about 12 inches x 2.5 inches each.


I use a silpat, but you could grease and flour a pan.

Bake in preheated 300 degree oven for 25 minutes. Cool 4 minutes, then slice on the bias into cookies.


Using a serrated blade usually works well.

Using a serrated blade usually works well.

Lay cookies on cookie sheet and bake for 12 – 15 more minutes to dry out. Remove from oven and cool completely on a rack. Keep in an airtight container.

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