This recipe for Cappuccino Biscotti is one of my favorite biscotti recipes. They are excellent with a hot cup of coffee or tea and make a great afternoon treat for the crunchy cookie lover.
It's a family tradition, made by my dad, to have a cookie (or 2) with your morning coffee. Biscotti cookies are made for dunking the coffee lover is going to love dunking their coffee flavored biscotti in their cuppa joe!
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❤️ Why you'll love Cappuccino Biscotti
Dippable treat: this cappuccino biscotti is the perfect companion to dip into your morning coffee!
Perfect for gifting: wrap these biscotti cookies up in festive wrapping and gift for your favorite biscotti lover!
Long shelf life: due to their structure, biscotti have double the shelf life than regular cookies (not that they will last that long tough!)
🥘 Ingredients
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Espresso powder (can also use instant coffee)
Large eggs
Hazelnuts
🔪 Instructions
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- In a small bowl, combine the flour, cinnamon, baking powder and salt; set aside.
- Using a hand whisk, in a small bowl whisk the instant espresso in the hot water until dissolved.
- In a large mixing bowl, using an electric mixer on medium-high speed, beat the butter and sugar for 2 minutes, until fluffy.
- Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl periodically with a flexible spatula. Beat in the espresso mixture and the vanilla, then scrape down the bowl again.
- Add the flour mixture to the butter mixture and stir with the flexible spatula until a dough forms. Stir in the chocolate chips and hazelnuts until just incorporated.
- Divide the dough in half and place both halves on the lined baking sheet. Shape both pieces into long, narrow logs, about 10 inches long by 3 inches wide, leaving some space between them.
- Bake for 30 minutes, or until golden brown and firm to the touch. Place the baking sheet on a wire rack to cool for 10 minutes. Reduce the oven temperature to 300.
- When the logs are cool enough to handle, place one on a cutting board. Using serrated knife, carefully slice it on a slight diagonal into ¾-inch thick slices. Lay the slices flat on the baking sheet. Repeat with the other loaf.
- Bake the biscotti for 10 minutes, then take the baking sheet out of the oven. (leave the oven on and turn each cookie over.)
- Return the baking sheet to the oven and bake 10 minutes longer, until the biscotti are dry and crisp. Remove them from the baking sheet onto a wire rack and let cool.
🥄 Equipment
Mixing bowls
Large baking sheet
Hand whisk
Electric hand mixer
Sharp bread knife (should be serrated edge for best results)
Cutting board
Cooling rack
🥫Storage
Room temperature: store biscotti in an airtight container up to 2 weeks.
Freeze: store biscotti up to 3 months in a freezer safe container.
📖 Variations
Flavor Infusions: Experiment with different flavorings like almond, chocolate, vanilla, or even a hint of orange zest for a unique twist.
Nut swap: substitute chopped almonds or walnuts for the hazelnuts or go nut free.
Cinnamon chips: swap the mini chocolate chips with cinnamon or vanilla chips.
💭 Tips
- If you find you have sticky dough, place it on a lightly floured surface and gently knead a few times with a little extra flour. Then shape as instructed.
- Use a sharp knife to ensure even slices, which will bake uniformly for that perfect crunch.
- To achieve the classic crunch of biscotti, remember to bake them twice—once in a log shape and then in slices.
📚 Biscotti Recipes
This Pumpkin Biscotti has a vanilla drizzle and is the perfect fall companion to a hot chocolate!
Brownie Biscotti is one of my personal favorite biscotti cookie recipes!
Maple Walnut Biscotti with Maple Icing is the perfect way to make use of pure maple syrup.
This Eggnog Biscotti is a great addition to your holiday cookie tray.
🍽 Serve with...
Enjoy your Cappuccino Biscotti in these delightful ways:
- Dunking Duo: Pair with your favorite coffee or espresso for the ultimate indulgence.
- Dessert Platter: Arrange biscotti alongside gelato or sorbet for a sophisticated dessert spread.
- Gift with a Twist: Wrap a bunch in parchment paper and twine for a thoughtful homemade gift.
🏫 The last word
Beth Lipton is the author of "You Made That Dessert?" where this recipe for biscotti cookies came from. This post was originally written as a review for her cookbook, which I still highly recommend today!
There are many deserts in the book that look so delicious and so easy to put together. Beth gives tips in this book for the new baker, but the most important one that she gives (and gives to you twice!) is read through the recipe completely before beginning. There are photos of each recipe in the book and it is divided by sections of cakes, cookies, puddings, pies, desserts....a fabulous book for the beginning baker!
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Cappuccino Biscotti with Hazelnuts and White Chocolate
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1½ cups flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons espresso powder
- 2 tablespoons hot tap water
- 8 tablespoons unsalted butter , softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup mini chocolate chips
- ½ cup chopped hazelnuts
Instructions
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- In a small bowl, combine the flour, cinnamon, baking powder and salt; set aside.
- Using a hand whisk, in a small bowl whisk the instant espresso in the hot water until dissolved.
- In a large mixing bowl, using an electric mixer on medium-high speed, beat the butter and sugar for 2 minutes, until fluffy.
- Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl periodically with a flexible spatula. Beat in the espresso mixture and the vanilla, then scrape down the bowl again.
- Add the flour mixture to the butter mixture and stir with the flexible spatula until a dough forms. Stir in the chocolate chips and hazelnuts until just incorporated.
- Divide the dough in half and place both halves on the lined baking sheet. Shape both pieces into long, narrow logs, about 10 inches long by 3 inches wide, leaving some space between them.
- Bake for 30 minutes, or until golden brown and firm to the touch. Place the baking sheet on a wire rack to cool for 10 minutes. Reduce the oven temperature to 300.
- When the logs are cool enough to handle, place one on a cutting board. Using serrated knife, carefully slice it on a slight diagonal into ¾-inch thick slices. Lay the slices flat on the baking sheet. Repeat with the other loaf.
- Bake the biscotti for 10 minutes, then take the baking sheet out of the oven. (leave the oven on and turn each cookie over.)
- Return the baking sheet to the oven and bake 10 minutes longer, until the biscotti are dry and crisp. Remove them from the baking sheet onto a wire rack and let cool.
Lois S says
These are so good! I’ve made them several times now. I used chopped almonds as that’s what I had in hand and it was great. Also tried them with hazel nuts. Dipped half in dark chocolate and sprinkled with sliced almonds.
Grumpy and HoneyB says
I have used the Starbucks Via too - great to have around for occasions such as this! Glad it all turned out for you! 🙂
One White Tulip says
I made this recipe and it turned out beautifully! These are my favorite biscotti.
I didn't have instant espresso powder, but I did have a package of Starbucks Via! Instant Coffee. So I mixed it with 2 tablespoons of hot brewed coffee instead of water and used that.
The only other substitutions I made were in the fillings. I chopped large chocolate chips into chocolate shavings instead of mini chocolate chips - so good. I also used walnuts instead, which turned out lovely!
katskitchen says
I've made biscotti once and really enjoyed it, especially with a cup of hot chocolate. I bet these cappuccino ones are delicious, I'll have to give the recipe a try and possibly even check out the book.
Jen @ My Kitchen Addiction says
Yum... The biscotti look amazing! Love all of the pictures!
Bunny says
It looks wonderful Shelby, it as so hard to pick a recipe to make!
Creative One says
Looks delicious! I definitely want to try this recipe. Love the picture of the biscotti in the coffee mug. Well done.
Josie says
I am gonna have to try my hand at biscotti. I love the idea of adding the cinnamon chips. I would probably skip the hazelnuts though... do you think it would matter?
Helene says
You convinced me to make those biscottis. What have you done, your pictures are getting better everytime. Hugs 🙂
Olga says
Those look so good! We are on the same wavelength: I was just thinking of making biscotti in the next few weeks.
Barbara Bakes says
That's a beautiful biscotti! I'm anxious to check out this cookbook!
eatme_delicious says
Yummmm these look awesome! I love biscotti but rarely make it because I'm the only one that likes it. Great review. =)
The Woman says
This sounds (& looks!) divine. What a great combo.
pigpigscorner says
I would love some with coffee right now!