My trusted cappuccino biscotti recipe was adapted from a feature in the December 1992 Gourmet magazine. Of course, I’ve made it my own with tweaks over the years. This recipe brings together some of my favorite aphrodisiac spices with almond, chocolate and the energy-boosting aphrodisiac of espresso. And all of it is bundled up in a perfect dipping cookie.
What is biscotti?
You’ve probably nibbled a biscotti or two in your past, perhaps on a romantic trip through the Italian countryside. But if you’ve never made biscotti, there are a few things you should know about this traditional dipping cookie.
Biscotti is plural for biscotto, although the plural is commonly used even when referring to a single cookie. Any cookie that is twice-baked may be referred to as biscotti. But to most of us, biscotti is a long, slender biscuit that was first baked as a loaf then sliced and baked a second time. Originally, the cookies were purposely dried so that they would keep for long periods of time. And that is a wonderful thing about biscotti. They last twice as long as your average cookie.
Ingredients and recipe FAQ
Before you start making biscotti, you need to be conscious that they take far longer to bake than most cookies. They need to bake for 30 minutes then cool before they’re sliced before the second baking, which is another five minutes. And then they need to cool again before storing. As long as you’ve set aside enough time, baking biscotti is a simple and rewarding process. Just wait until everyone tastes the results.
To make this coffee biscotti
The ingredients you need to assemble include:
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Sea salt
- Ground cloves
- Milk – I recommend whole but use what you have
- 2 large eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Whole, unsalted almonds
The ingredients are fairly straightforward but over the years I’ve gotten a few questions about the recipe and instructions.
Is there a substitution for espresso?
If you want to try this recipe but don’t have an espresso maker, don’t worry. You can brew a small amount of strong coffee, preferably dark roast, as a substitution. It won’t have quite the same intensity as the original but it will still make a delicious, coffee cookie.
How do you cut the cookies into uniform slices?
Cutting the cookies just takes a steady hand and a serrated knife (bread knife). If you have trouble cutting the cookies, you can try using an electric knife.
How long do they last?
Store your biscotti at room temperature in an airtight container for up to two weeks. You can also freeze them for up to six months for a sweet treat any time you get the craving.
Annette's Cappuccino Biscotti
- 2 c all-purpose flour
- 1 c granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 c espresso*
- 1 tbsp milk
- 2 lg eggs 1 large egg for the recipe PLUS 1 egg for egg wash
- 1 tsp vanilla extract
- 1/2 c semisweet chocolate chips
- 3/4 c whole, unsalted almonds
- Preheat oven to 350 degrees F and prepare a cookie sheet with either Silpat or good baking spray.
- Combine the flour, sugar, baking soda, baking powder, salt, and spices in a large mixing bowl.
- In a separate bowl, combine all liquid ingredients.
- Gradually add the liquid to the dry ingredients mixing just until dough begins to form. Add the chopped nuts and chocolate chips near the end of the mixing (they will help bring it all together).
- Empty the bowl onto a lightly floured surface, knead the dough together until it is workable (it may be a little sticky at first… it will still be a little less sticky when ready). Separate into two and roll into logs that are approximately 3-4 inches shorter than the cookie sheet. Press to flatten slightly, maintaining a consistent width of approximately 3 inches and thickness of at least 3/4 inch. Brush with egg wash.
- Bake for 30 - 35 minutes or until firm to the touch (logs will spread during baking). Remove from oven and place on a wire rack to cool for about 10 minutes.
- Reduce the oven temperature to 250 degrees F. (Alternatively, if using a gas oven with a pilot light, you can dry overnight in “off” gas oven, pilot light only)
- On a cutting board cut the logs crosswise on a slight diagonal into 3/4 inch slices. Arrange the slices on the baking sheet (cut sides facing up/down) and bake for 5 minutes on each side, or until they are pale golden. Remove from oven and place on a wire rack to cool. Store in an airtight container.
A note on the provided nutrition informationThe nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.
This article was first published in 2015 and updated in 2023 with new images and FAQ.
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