Bake crunchy coffee biscotti by choosing a complete recipe with coffee in the dough. This guide follows Emiko Davies’s espresso and hazelnut formula and keeps the two-bake method tied to its source.
What makes this a coffee biscotti recipe?
Follow one coffee dough and its two-bake method.
A whole log gets its first bake before you slice it. The second bake dries the pieces, while espresso flavors this recipe’s dough as its coffee ingredient.
That differs from serving an ordinary biscotto beside coffee. Emiko Davies’s hazelnut, brown sugar, and espresso recipe provides the ingredient list and baking sequence used below. Follow one complete source rather than combining ingredient lists and oven directions from several pages. Other coffee biscotti recipes use different coffee forms, while pairing guides focus on serving ready-made cookies with drinks. Seattle Coffee Gear publishes a cardamom and white-chocolate variation, which is another complete recipe, not evidence that the hazelnut formula accepts every coffee product. Read the full source before shopping. Meraki’s espresso ratio guide explains beverage dose and yield for drinks; it does not set a baking substitution. If a recipe does not identify your coffee product, ask its author or choose a formula that does.
What ingredients does Emiko Davies specify?
Gather Emiko Davies’s stated ingredients first.
Its quantities name flour, eggs, brown sugar, leavener, salt, whole hazelnuts, and espresso in one attributed formula, with each amount listed below for easy shopping.
The amounts are 300g flour, 3 eggs, 250g soft brown sugar, 2 teaspoons baking powder, a pinch of salt, 150g whole hazelnuts, and 40ml espresso. The story mentions moka-pot coffee, but no general conversion for instant powder, grounds, or other brewed coffee is supplied. Use the coffee form named by your chosen recipe; do not infer a swap from a similarly named search result. This article has no independent yield, nutrition, or caffeine calculation.
How do you mix and shape the biscotti dough?
Mix until the dough just comes together.
Sift the flour, add eggs, then mix in the remaining ingredients until incorporated. This dough is described as sticky; resist adding flour unless instructed by the source.
Emiko Davies forms two or three logs about 4cm wide and uses two spoons to handle the sticky mixture. Follow her full illustrated method if you are unsure how to shape it. Leave room between logs on the lined tray. Keep the whole hazelnuts specified by this recipe rather than changing them because another style of biscotti uses smaller pieces. Biscotti recipes use different proportions and handling, so transfer tips only when the source says they apply. A scraper and a lined sheet can make a sticky dough easier to manage without changing the ingredient balance. Clear a flat space before shaping, and arrange the tools you will need before handling the mixture.
How are the logs baked and sliced?
Bake logs, cool briefly, then slice them.
The first bake sets the dough. After cooling enough to handle, slice it for a second bake; angle changes length, while thickness changes how the pieces dry.
Emiko Davies specifies 180°C for about 20 minutes, until golden. Cool the logs until still slightly warm but easy to handle, then cut diagonal slices about 1–2cm thick. Use a knife safely and aim for even thickness. King Arthur Baking explains the general two-bake process and the effect of slice shape. Its technique article covers other biscotti styles, so use it as context rather than an extra mandatory step for this recipe. If you need more or fewer pieces, angle affects their length, but keep the cut thickness consistent for this bake.
How does the second bake make biscotti crisp?
Dry the slices in the recipe’s lower oven.
The second bake dries cut pieces. Follow the source temperature and timing, then assess texture after cooling; thicker or differently enriched doughs may need another method.
For Emiko Davies’s version, reduce the oven to 100°C and bake the slices another 10–15 minutes, until dry and crunchy. King Arthur Baking describes standing slices on their bases when their shape allows, or turning flat slices midway. Check the source method before choosing. The FDA advises against tasting uncooked flour, dough, or batter, so do not sample this raw flour-and-egg mixture while checking it. Arrange the slices in a single layer and note their thickness before the second bake, so you can compare the finished texture with your next batch.
How should you serve and store the finished cookies?
Cool the cookies fully before storing them.
A biscotto served beside coffee is a pairing choice, not an ingredient swap or a way to judge whether the cookies finished baking. Pairing ideas are separate from baking instructions.
Emiko Davies recommends cooling the pieces fully, then storing them airtight to keep them crisp; her directions do not quantify a storage period. The Biscotti Company pairing guide discusses matching ready-made cookies with drinks; use it for serving ideas, not recipe validation. Keep the container clean and dry, and check the source’s advice if you alter the ingredients. Label the batch with its baking date and ingredients, especially if sharing cookies containing nuts. Decide how many you plan to serve before baking; neither appearance nor crunch alone establishes how long a changed recipe will keep.
FAQ
What coffee goes into Emiko Davies’s biscotti?
Her ingredient list specifies 40ml espresso, while the accompanying story mentions leftover moka-pot coffee. The recipe does not provide a general conversion for instant coffee, grounds, or every brewed coffee. Follow the original author’s full recipe and preserve the stated coffee form rather than importing quantities from another biscotti formula. Measure the coffee before mixing, and keep a note of how it was brewed so you can repeat the batch.
Why are biscotti baked twice?
The first bake cooks the dough as logs. After a short cooling period, the logs are sliced and the pieces return to the oven to dry and become crisp. The temperature and timing vary by recipe, so use the method for the dough you chose rather than copying a second-bake schedule from a different style of biscotti. Keep slices a similar thickness so the tray is easier to assess consistently.
Can I taste the dough before baking?
No. The FDA says flour is a raw food and advises people not to eat or taste uncooked flour, dough, or batter. This formula also contains eggs. Bake according to the recipe, and consult the FDA’s flour-safety guidance for general handling information. If you want to assess the coffee flavor, wait for a fully baked cookie to cool before tasting. Make notes for the next batch instead of sampling raw dough.
