Description
Delight in the classic Italian treat with these Espresso Walnut Biscotti, perfectly crunchy and richly flavored with instant espresso powder and toasted walnuts. Ideal for dipping into your morning coffee or afternoon tea, these biscotti combine a satisfying crunch with a subtle coffee aroma and nutty bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons unsalted butter, melted
Add-ins
- 1 cup walnuts, toasted and roughly chopped
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, instant espresso powder, baking powder, and salt until well combined to distribute the leavening agents and espresso evenly.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with vanilla and almond extracts until smooth and fragrant, ensuring an even flavor base.
- Form Dough: Add the wet mixture to the dry ingredients and stir until a cohesive dough forms. Then fold in the toasted walnuts and melted butter evenly to add texture and richness.
- Shape Logs: Divide dough into two equal parts. On the prepared baking sheet, shape each portion into a log approximately 12 inches long and 3 inches wide, gently flattening the tops for even baking.
- First Bake: Bake the logs at 350°F for 25 to 30 minutes until lightly golden and firm to the touch. This step sets the dough before slicing.
- Cool and Slice: Remove from oven and let cool for 10 to 15 minutes to firm up slightly. Lower the oven temperature to 325°F (163°C). Transfer the logs to a cutting board and slice diagonally into 1/2-inch thick pieces.
- Second Bake: Arrange the slices cut side down on the baking sheet. Bake for 10 to 12 minutes, flip each piece, then bake for another 10 to 12 minutes until the biscotti are crisp and dry.
- Final Cooling: Let the biscotti cool completely to harden fully, ready to enjoy or store.
Notes
- For a richer flavor, dip the cooled biscotti in melted dark chocolate.
- Store biscotti in an airtight container to keep them crisp and fresh.
- You can substitute pecans or almonds for the walnuts if preferred.
