Our articles may contain affiliate links. For more information, view our policies.

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
Cinnamon
Ground cloves
Espresso
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.

a stack of biscotti on a wooden cutting board

Annette's Cappuccino Biscotti

Print Recipe

Course Dessert, Snack

Cuisine Italian

Dish Type cookie

Cooking Style Baking

Ingredient chocolate chips, Espresso

Prep Time 35

Cook Time 35

Cooling time 10

Servings -36 biscotti

Calories 119

Author Annette Tomei

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

*Substitute with strong, dark roast coffee

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition

This article was first published in 2015 and updated in 2023 with new images and FAQ.

Author
Recent Posts

Annette Tomei

Chef, Wine Educator & Culinary Consultant at Wander, Eat and Tell

Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master’s of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell. Learn more at http://wandereatandtell.com.

Easy Cappuccino Biscotti Recipe: an alluring cookie with the perk of caffeine

What is biscotti?