Italian biscotti with cup of coffee

Espresso biscotti

These crunchy biscuits originate in Prato, Tuscany – perfect with coffee as an afternoon pick-me-up

By , 29 March 2016
Espresso biscotti
  • Ready in: 70 mins
  • Serves: 18
  • Price: 19p per serving
Nutritional Info
Each 47 serving contains
  • Energy 708KJ 169KCAL
  • Fat med
  • Saturates med
  • Sugars high
  • Salt low
of your reference intake.
Typical energy values per 100: 1506kJ/360kcal.
  • 2 eggs
  • 250g caster sugar
  • 50g dark chocolate (85% cocoa solids), melted
  • 1/2tsp vanilla extract
  • 275g plain flour, plus extra for rolling
  • 1/2 level tsp baking powder
  • 50g chopped almonds
  • Zest 1 orange, grated
  • 50g mixed citrus peel
  • 50g cranberries
  • 1tbsp Nescafé Azera Espresso
  • Preheat the oven to 170C/ 150C Fan/Gas 3. Line 2 baking trays with baking paper.

  • Whisk the eggs and sugar together until pale and fluffy. Add the melted chocolate and vanilla extract and whisk until just combined.

  • Sift the flour and the baking powder together, then stir in the remaining dry ingredients. Gently fold this dry mixture into the eggs to form a dough.

  • Divide the dough in half. Put one piece on each baking tray and shape into logs about 22cm long, then flatten to about 3cm high.

  • Bake for 35 mins. Allow to cool a little then cut into 2cm thick slices. Arrange these flat on the trays and bake for 25 mins, turning halfway. Allow to cool, then serve.