Brown Butter Espresso Biscotti

Dark chocolate-dipped espresso brown butter biscotti in a holiday cookie box with a green velvet ribbon.

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Brown Butter Espresso Biscotti will elevate your morning coffee with the heavenly flavors of nutty brown butter, bold espresso, and rich chocolate. Whether you enjoy them dunked or on their own, these biscotti are sure to satisfy!

Prep Time20

Cook Time35

Cool time25

Total Time1 20

Course: Dessert, Sweets

Cuisine: Italian

Servings:

Calories: 138kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

8 tablespoon butter
2 cups all purpose flour
1 tablespoon espresso powder
1 teaspoon kosher salt
½ teaspoon baking powder
1 teaspoon baking soda
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
2 eggs room temperature
6 oz semi-sweet or dark chocolate
flaky sea salt optional

Instructions

Heat the oven - Preheat the oven to 350°F.
Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. Allow to cool to room temperature.
8 tablespoon butter
Mix the wet ingredients - Using an electric mixer, cream butter, brown sugar, and granulated sugar on a medium-high speed. Add in vanilla and the eggs one at a time and continue to beat until light and creamy.
½ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract, 2 eggs room temperature
Mix the dry ingredients - Add all-purpose flour, espresso powder, kosher salt, baking powder, and baking soda. Mix until just combined.
2 cups all purpose flour, 1 tablespoon espresso powder, 1 teaspoon kosher salt, ½ teaspoon baking powder, 1 teaspoon baking soda
Make logs to bake - Once the dough is ready, use your hands to form two balls of dough on a floured surface and roll them into two logs about 2 to 3 inches wide and 1 inch high.
Bake the logs - Place the logs onto a baking sheet lined with parchment paper leaving space between them, then bake in the oven for 20-25 minutes, or until slightly firm with cracked tops.
Bake again - Remove the logs from the oven and allow to cool for about 15 minutes. Cut the dough diagonally into ½ to ¾-inch slices. Place the biscotti back on the baking sheet, cut side down. Bake for another 15-20 minutes, or until the cookies are crisp. Then, remove from the oven and let them cool.
Heat the chocolate - While the cookies cool, melt the chocolate. In a microwave safe bowl, add ⅔ of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.
6 oz semi-sweet or dark chocolate
Dip and drizzle the cookies in chocolate - Dip the biscotti partway into the chocolate and or drizzle chocolate on top of each cookie, then quickly sprinkle the chocolate with flaky sea salt and/or chopped nuts before the chocolate dries.
flaky sea salt

Video

Notes

Storage

Store biscotti in an air-tight container and keep in a cool, dry place for up to 1 week. Just remember to let them dry out completely before storing them. You can also store them in a freezer bag for up to 3 months.

Baking Tips

Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking.
Make sure there is space between the cookies when you bake them, biscotti logs will spread during baking.
Use a sharp knife to cut the logs after the first bake. A sharp knife makes clean cuts without crushing the biscotti.
Let the biscotti cool completely before storing or they will get soggy instead of crispy.
Send these cookies as a holiday gift! In a cute box, include these brown butter biscotti and our pistachio shortbread cookies, brown sugar pecan shortbread, and Salted Double Chocolate Peanut Butter Cookies.

Nutrition