Baileys Biscotti

4.72 from 7 votes

Inspired by the flavors of Irish Cream and espresso, these Baileys Biscotti are crisp, chocolatey cookies that make every coffee break feel a little more special.

Course Cookie Recipes, Dessert

Cuisine Italian

Keyword Bailey's Biscotti, Baileys Irish Cream Cookies, Biscotti Recipe, chocolate biscotti, chocolate coffee cookies, coffee biscotti, Holiday biscotti, Irish Cream Biscotti

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 128kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the Biscotti

2½ 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
2 large eggs at room temp
¼ cup unsalted butter melted and slightly cooled
3 tablespoons Baileys Irish Cream Liquor

For the Egg Wash

2 tablespoons milk
1 large egg

Optional Ingredients

¼ cup chocolate coated coffee beans , coarsely ground (optional)
¼ cup mini white chocolate chips , (optional)
white or milk chocolate candy coating , for dipping (optional)
pearlesque sprinkles , for decorating (optional)

Instructions

Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Set aside.
In a large bowl, combine dry ingredients as follows: 2 cups flour, granulated sugar, brown sugar, cocoa powder, instant coffee granules, cinnamon, and salt. Set aside. If using optional add ins, include them in this step.
In another large bowl, using a hand whisk, mix together melted butter, Irish cream liqueur, and large 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 (using remaining flour as needed) 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. Place the logs on cookie sheet squeezing together and flattening until about 1 inch thick. Be sure there is at least 2 inches between each log after flattening. 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 biscotti from oven and cool for 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 from the oven and flip biscotti 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. Sprinkle with pearl sprinkles (if using) and transfer to a piece of aluminum foil. Allow candy coating to harden completely before storing.

Notes

Important notes:

Some have messaged the dough was too soft and not shapeable. I remade this recipe on 11/9/25 and had no issues with a super soft dough. Be sure that you are using large eggs (which is what I used in the recipe) and do not add liquid to the coffee granules. This will cause you to have a very liquid dough.
The extra ½ cup of flour is for dusting the counter and used in kneading and shaping the dough. Do not mix this into the dry ingredients.
This recipe is designed to make a small cookie - you will get 40 small biscotti. If you prefer a larger cookie, shape into 2 logs and cut into 20 pieces.
Nutrition information does not include optional ingredients.

Nutrition