White Chocolate-Dipped Espresso Walnut Biscotti Recipe
Prep Time:
20 minutes
Cook Time:
50 minutes
Servings:
28 Cookies
Ingredients
  • ½ cup unsalted butter
  • 2 teaspoons instant espresso powder
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups toasted walnuts, chopped
  • 2 cups white chocolate, melted
Directions
  1. Heat the oven to 350 F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a small pan, melt the butter.
  4. Whisk in the espresso powder and remove from the heat. Set aside to cool.
  5. In a large bowl, whisk the eggs and vanilla until smooth.
  6. Add the cooled espresso butter.
  7. Whisk in the sugar.
  8. Fold in the flour, baking powder, and salt.
  9. Fold in the walnuts.
  10. Divide the dough into three pieces and place on the prepared sheet tray.
  11. Shape each piece into a log about 2 inches wide and 7 inches long.
  12. Bake until lightly browned, about 25 minutes.
  13. Let cool until not hot but still warm, about 20 minutes.
  14. Use a serrated knife to cut each log crosswise into ½ inch–thick pieces (you should have roughly 28).
  15. Return the pieces to the baking sheet, cut-side down.
  16. Bake again until lightly browned, about 15 minutes. Let cool completely.
  17. Dip the cooled biscotti in the melted chocolate on a bias, covering roughly half the cookie.
  18. Place the cookies back on the parchment paper to cool.
  19. Serve, or store in a tightly sealed container.