Cappuccino Biscotti

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cappuccino biscotti Tis the season to start your Christmas baking! Each year you can count on me to make my two favorite biscotti,  Fig and Pistachio and traditional Anise flavored. Biscotti are wonderful crunchy treats to have on hand when friends and family stop by and you need a little something to go with your coffee.

cappuccino biscotti This year I wanted to add another one to my list especially since I have a deep love for all things coffee, so I decided to make Cappuccino Biscotti.  How could I resist, these crunchy little gems have two of my favorite ingredients, espresso and Kahlua liqueur, plus pecans and mini chocolate chips!

cappuccino biscotti dough The dough comes together quick, one bowl with no mixer, which really appeals to me.  Form your logs, place on parchment, bake, then let them cool down before slicing.

cutting biscotti Have I told you how awesome it is to slice your biscotti with an electric knife? This was a tip my sister-in- law gave me a few years ago and I’ve been doing it ever since.

Don’t get me wrong you can still use a serrated knife, but you have to go nice and easy and you might get more crumbles if you have a lot of fruit and nuts inside,  but if you have an electric knife in your pantry somewhere, dust it off and give it a try, I promise you will use it every time, it makes a beautiful sharp clean cut and the slicing process goes really fast!

twice baked cappuccino biscottikahlua and biscotti Since I had the kahlua out I mixed myself up a vintage Kahlua and cream like I use to drink in the old days. Wow, I forgot how good it was, and the biscotti was  the perfect compliment!

cappuccino biscotti and espresso But I still think the absolute best way to enjoy these is when they’re sitting alongside a nice cup of hot coffee or espresso.

Happy Baking!

Cappuccino Biscotti
  • 2 cups AP flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp instant espresso
  • ¼ cup cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans
  • ½ cup of mini chocolate chips, semi sweet
  • 3 large eggs, beaten
  • 2 tblsp kahlua liqueur
  • ½ cinnamon
  • ½ tsp salt
  1. Preheat oven to 350F. Line two baking sheets with parchment.
  2. In a large bowl combine sugars, flour, salt, cinnamon, baking powder and instant espresso, use a pastry cutter to blend in the cold butter until the mixture is fine and crumbly.
  3. Stir in chocolate chips, pecans, eggs and Kahlua until dough gets nice and moistened, knead on a floured surface until dough is soft and slightly sticky.
  4. Divide dough into quarters and with floured hands shape each quarter into a 9" long roll. Place 2 rolls 4" apart on each baking sheet. Gently flatten each log into a 2' wide slab.
  5. Bake in oven for 15 to 30 minutes, mine took 15 but check to make sure the tops of the slabs are firm and dry and watch bottoms so they don't burn.
  6. Remove and reduce oven to 325F, set the slabs on a rack to cool down for about 10 minutes.
  7. Cut slabs crosswise into ½ " thick slices. Place slices cut side down on baking sheet, bake for 10 minutes, turn them over to the other side and bake another 10 minutes.
  8. Transfer to rack to cool down completely. Store in cookie tins.


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  1. Love biscotti. Just wonder how long in advance do you do all your baking. I want to make these as gifts but don’t want them to get stale before I hand them out. I know biscotti keep for a while but really how long do they stay fresh.

  2. Linda Charlton says

    My husbands new favorite biscotti.!

  3. I made these biscotti today and they were delicious! So easy too! Can’t wait to try some of the other recipes, Thanks!

  4. I am going to make these today! Along with our family’s anise recipe so thank you! This may be a dumb question but with the kahlua, is it ok for the kids to eat? Does the alcohol cook off? Thank you!

    • Keri, I think it really does cook off, my 13 year old granddaughter had 5 of them and all was good, but you can maybe find some coffee extract or eliminate it all together if you want and add more instant espresso, or just give the kids something else,ha ha

  5. Wonderful!

  6. Making these today and when Chris brought home a small bottle of Kahlua I remembered back in the day when I use to love vodka and Kahlua. Perhaps I will try one after I bake.

  7. Great recipe Marie! Absolutely perfect biscotti recipe! And there just happens to be a bottle of Kahlua in the cabinet just waiting to be used…(ah…the memories of Kahlua, cream and vodka).

  8. Thanks for sharing these, Marie! You can never have enough biscotti recipes………I’ll be adding these to my repetoire!! Have a wonderful holiday season!!

  9. What is AP flour?

  10. It isn’t Christmas without biscotti. This recipe sounds wonderful. Will be adding this to the holiday arsenal.

  11. Delicious looking biscotti, Marie! I like the tip about using an electric knife to cut them! I never tried that.

  12. Yum! And I’ll have some Kahlua too! These look great. Let the baking begin!

  13. You know it’s not Christmas without biscotti in my house, but I’ve never made this variety. Now I have a great recipe and will add them to the repertoire. Oh bring on the cappuccino and Kahlua.

  14. Ava Alexandrova says

    What is the purpose of mixing regular sugar with brown sugar? How will the taste change if I use one or the other?

    • I just think the brown sugar gives it a more of a caramelized taste maybe, but sweet is sweet so I’m sure all white sugar would be fine Ava.

  15. It must be delicious with espresso. I have Rancilio Silvia & Rocky Grinder Combo and can make excellent shots in home conditions. See more information about it here:

  16. Look for coffee syrup or extract or maybe just another teaspoon of the instant espresso, also if you don’t want to purchase the large bottle of Kahlua you can get those mini ones at any liquor store, that would work too.

  17. Mary Alice Bier says

    Wow, these look delicious….definitely adding them to my Biscotti list. Any substitute for the Kahlua?

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