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    Home » Dessert Recipes

    Bailey's Biscotti

    Published: Apr 9, 2012 Last updated: Aug 25, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Crispy chocolate biscotti with Bailey's Irish Cream liqueur make a delicious chocolate flavored cookie that goes perfect with a hot cup of coffee.
    Three Bailey's Biscotti dipped in white chocolate with sprinkles on a white plate.
    Pin image for Bailey's Biscotti

    Bailey's Biscotti are a sweet Italian biscotti made with irish cream liqueur for a delicious blend of chocolate and coffee flavors. These crispy cookies are delicious with a hot cup of coffee for an afternoon pick me up.

    Three Bailey's Biscotti dipped in white chocolate with sprinkles on a white plate.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    • The recipe makes plenty of biscotti, enough to share with your coffee loving friends!
    • Coffee and chocolate fans will love these Italian biscuits studded with coffee beans and white chocolate.
    • Irish cream fans will love the baileys biscotti flavor cookie!

    🥘 Ingredients

    All-purpose flour: the base of the cookie dough

    Granulated sugar and brown sugar: what will sweetened the biscotti.

    Cocoa powder: added to give chocolate flavor that enhances the irish cream liqueur and coffee flavors.

    Instant coffee granules: used to deepen the flavors of the cookie.

    Ground cinnamon: this ingredient enhances the flavors in the cookie

    Chocolate coated coffee beans: these are optional and are added for texture and flavor

    Mini white chocolate chips
    :
    an optional ingredient. Mini semi-sweet chocolate chips can be used instead.

    Large eggs: be sure these are removed from the fridge at least 30 minutes before using to use at room temperature.

    Unsalted butter: if using salted, omit the salt in the ingredient list.

    Irish Cream Liquor: I usually use Bailey's but any creamy liquor with the smooth taste of bailey's can be used.

    Milk: dairy or non dairy milk of choice can be used. I often use almond or oat milk.

    White candy coating: this is optional for dipping the baked biscotti and I usually find this in the baking aisle of the grocery store on the top shelf.

    🔪 Instructions

    1. Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Set aside.
    2. In a large bowl, combine flour, granulated sugar, brown sugar, cocoa powder, instant coffee, cinnamon, salt, coffee beans (if using) and white chocolate M&M's (if using). Set aside.
    3. Using a hand whisk, mix together melted butter and Irish cream liqueur, and eggs until well blended.
    4. Make a well in the center of dry ingredients. Pour liquid ingredients into center of well and stir until most of the dry ingredients have mixed in. Turn out onto the lightly floured surface and knead dough 8-10 times until dough comes together. Divide dough into 4 equal quarters.
    5. Shape each section of dough into a log shape, squeezing together and flattening until about 1 inch thick.
    6. Place the logs on cookie sheet spacing each log about 2 inches apart. You may need to use two cookie sheets if you don't have one large enough for the spacing.
    7. Whisk together egg and milk and brush tops and sides of biscotti liberally. Bake 20 minutes, or until log feels firm to the touch and looks dry.
    8. Remove from oven and cool about 10 minutes, until just cool enough to handle. Once cooled, cut each log crosswise in a diagonal shape approximately ½" thick.
    9. Line biscotti cookies baking sheet cut side down and return to oven. Bake for 10 minutes, remove bisotti from the oven and flip over. Return to oven and bake 10 minutes more.
    10. Remove from oven and cool completely on a wire rack.
    11. Once cooled, melt candy coating according to package directions (if using) and dip one end of the biscotti in the melted chocolate. Transfer to a piece of aluminum foil and allow candy coating to harden.

    🥄 Equipment

    Large bowl

    Baking sheet

    Parchment paper

    Microwave safe bowl

    Serrated edge knife

    🥫Storage

    Store cookies in an airtight container on the shelf up to 1 week or in the freezer up to 3 months.

    📖 Variations

    • Substitute your own cream liqueur in place of the baileys.
    • For an alcohol free biscotti, use baileys coffee creamer in place of the irish cream liqueur.

    💭 Tips

    • Always use a serrated edge knife in a sawing motion to cut the biscotti into clean smooth edges.
    • Be sure to allow the biscotti logs to cool at least 10 minutes before slicing the cookies. The dough is less fragile and will not fall apart when cooled before cutting.

    📚 Related Recipes

    🍽 Serve with...

    Serve these biscotti with a hot cup of Irish Coffee!


    Don't forget to check out my Amazon storefront for some of my favorite products!

    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

    Three Bailey's Biscotti dipped in white chocolate with sprinkles on a white plate.

    Bailey's Biscotti

    Shelby Law Ruttan
    Crispy chocolate biscotti with Bailey's Irish Cream liqueur make a delicious chocolate flavored cookie that goes perfect with a hot cup of coffee.
    4.50 from 4 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Dessert
    Cuisine Italian
    Servings 20
    Calories 155 kcal

    Equipment

    • Large bowl
    • Baking Sheet
    • Parchment Paper
    • Serrated edge knife
    • Microwave safe bowl

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups flour
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ⅓ cup cocoa powder
    • 1 teaspoon instant coffee granules
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • ¼ cup chocolate coated coffee beans , coarsely ground (optional)
    • ¼ cup mini white chocolate chips , (optional)
    • 3 eggs at room temp
    • ¼ cup unsalted butter melted and slightly cooled
    • 3 tablespoons Baileys Irish Cream Liquor
    • 2 tablespoons milk
    • 1 large egg

    Instructions
     

    • Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Set aside.
    • In a large bowl, combine flour, granulated sugar, brown sugar, cocoa powder, instant coffee, cinnamon, salt, coffee beans (if using) and white chocolate chips (if using). Set aside.
    • In another large bowl, using a hand whisk, mix together melted butter and Irish cream liqueur, and eggs until well blended.
    • Make a well in the center of dry ingredients. Pour liquid ingredients into center of well and stir until most of the dry ingredients have mixed in. Turn out onto the lightly floured surface and knead dough 8-10 times until dough comes together. Divide dough into 4 equal quarters.
    • Shape each section of dough into a log shape, squeezing together and flattening until about 1 inch thick.
    • Place the logs on cookie sheet spacing each log about 2 inches apart. You may need to use two cookie sheets if you don't have one large enough for the spacing. Whisk together egg and milk and brush tops and sides of biscotti liberally. Bake 20 minutes, or until log feels firm to the touch and looks dry.
    • Remove from oven and cool about 10 minutes, until just cool enough to handle. Once cooled, cut each log crosswise in a diagonal shape approximately ½" thick. Line biscotti cookies baking sheet cut side down and return to oven. Bake for 10 minutes, remove bisotti from the oven and flip over. Return to oven and bake 10 minutes more. Remove from oven and cool completely on a wire rack.
    • Once cooled, melt candy coating according to package directions (if using) and dip one end of the biscotti in the melted chocolate. Transfer to a piece of aluminum foil and allow candy coating to harden.

    Nutrition

    Serving: 2biscottiCalories: 155kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 41mgSodium: 76mgPotassium: 67mgFiber: 1gSugar: 13gVitamin A: 128IUVitamin C: 0.02mgCalcium: 22mgIron: 1mgNet Carbohydrates: 23g
    Keyword Bailey's Biscotti, Irish Cream Biscotti
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Lisa~~

      April 13, 2012 at 2:08 am

      YUM,YUM, YUM... Saving this recipe.

      If you haven't already, I'd love for you to check out my SRC recipe this month: Fruit, Nut & Poppy Seed Chicken Salad.

      Lisa~~
      Cook Lisa Cook

      Reply
    2. Amy's Cooking Adventures

      April 10, 2012 at 4:52 pm

      This looks delicious! What a great combination of ingredients!

      Reply
    3. Susie

      April 10, 2012 at 3:23 pm

      those are so pretty...I love a good biscotti and if its been dunked in chocolate, so much the better!

      Reply
    4. BluebonnetBaker

      April 10, 2012 at 2:14 pm

      I'm not usually a huge fan of biscotti, but these look SO good! Love the dipping.

      Reply
    5. Cooking Rookie

      April 10, 2012 at 7:37 am

      Wow, chocolate, irish cream, coffee, biscotti - I love every one of them :-). The combo must be amazing. I have to try this recipe!

      Reply
    6. honeyb

      April 10, 2012 at 3:51 am

      Crumb is a great blog. I made something from hers once, I think as her blog was orphaned. And I love biscotti! Looks great!

      Reply
    7. Sarah

      April 10, 2012 at 1:31 am

      beautiful! great choice!

      Reply
      • Shelby

        April 10, 2012 at 2:10 am

        Thank you Sarah 🙂

        Reply
    8. Erin @ Dinners, Dishes and Desserts

      April 10, 2012 at 12:51 am

      What a great biscotti! They look so pretty dipped in the white chocolate!

      Reply
      • Shelby

        April 10, 2012 at 2:09 am

        Thank you Erin

        Reply
    9. Kim Bee

      April 10, 2012 at 12:50 am

      This looks so good. My hubby would gobble this up so fast. So cool you got Isabelle's blog. She is incredible. She had mine this month and I almost passed out when I found out. I need to try this. I've never made biscotti, not sure why. I love the taste of it though. SO yummy!

      Reply
      • Shelby

        April 10, 2012 at 2:08 am

        I love biscotti, I just don't make it very often...so this was my chance to try it out again! 🙂

        Reply
    10. Lesa @Edesias Notebook

      April 10, 2012 at 12:24 am

      Mmm, I love the flavor of Irish cream in desserts. What a genius idea, Shelby! Looks fantastic.

      Reply
      • Shelby

        April 10, 2012 at 2:06 am

        Thanks Lesa!

        Reply
    11. bellini

      April 09, 2012 at 8:04 pm

      I met Isabelle in Washington DC at at a conference and then again at a blogger meet-up in Toronto. She is one talented woman.

      Reply
      • Shelby

        April 09, 2012 at 10:53 pm

        Lucky you Val! I agree on her talent and her blog is terrific!

        Reply
    12. Isabelle @ Crumb

      April 09, 2012 at 7:25 pm

      Love it! This biscotti recipe is a favourite of mine, and I just love the Irish Cream twist you've given them... a shot of Bailey's makes a cup of coffee a million times tastier, so I can just imagine how well it works in a coffee-flavoured biscotti. Yum!

      Reply
      • Shelby

        April 09, 2012 at 10:53 pm

        Thanks Isabelle! I had a lot of fun going through your blog 🙂

        Reply
    13. Patsyk

      April 09, 2012 at 4:14 pm

      Wow! That biscotti looks incredible and I love the St. Patty's Day flavors!

      Reply
      • Shelby

        April 09, 2012 at 10:54 pm

        Thank you Patsy!

        Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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