Espresso Almond Biscotti
Crunchy twice-baked biscotti infused with bold espresso and studded with toasted almonds, ideal for dunking in coffee. This italian-inspired desserts ready in about 70 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup softened unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp instant espresso powder
- 1 cup chopped toasted almonds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk 2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp instant espresso powder until combined.
- Step 3: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Step 4: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 6: Fold in 1 cup chopped toasted almonds.
- Step 7: Divide the dough in half and shape each into a 12-inch long log on the prepared baking sheet, flattening slightly.
- Step 8: Bake for 25-30 minutes until golden and set; remove from oven and cool for 10 minutes.
- Step 9: Using a serrated knife, slice each log diagonally into 1/2-inch thick pieces.
- Step 10: Arrange slices cut side down on the baking sheet and bake again for 10 minutes, then flip and bake an additional 10 minutes until crisp.
- Step 11: Cool completely on wire racks before serving with coffee or tea.
Frequently asked questions
How long does Espresso Almond Biscotti take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Espresso Almond Biscotti?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Espresso Almond Biscotti?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Espresso Almond Biscotti for a different number of people?
The recipe is written for 20 servings. Multiply each ingredient by (your serving target / 20). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Espresso Almond Biscotti?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
