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Carajillo Biscotti
recipe
Carajillo Biscotti
Zoe Scott
Zoe Scott
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$1.00
Biscotti scented with vanilla and citrus, filled with chunks of fruits, chocolate & espresso. Dreamt up with the spanish drink, a Carajillo, in mind.
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You Need

about 20 cookies
  • 1 cup sugar
  • 2 tsp orange zest
  • 1 tsp lemon zest
  • 1/3 cup brown sugar
  • 10 Tbs softened butter
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 tsp Licor 43 (optional but worth it)
  • 3-1/4 cup flour
  • 1 tsp salt
  • 1 Tbs baking powder
  • 1 tsp cinnamon
  • 1/3 cup dark chocolate covered espresso beans, roughly chopped
  • 1/3 cup dried cherries, roughly chopped
  • 1/3 cup any other dried fruit, nut, or chocolate (I used a mix of almonds and candied oranges), roughly chopped

    • How To

    1. preheat oven to 350°F
    2. line a baking tray with parchment paper
    3. in a medium sized bowl, combine the 1 cup white sugar, the 2 tsp orange zest, and the 1 tsp of lemon zest. Use your hands to rub the zest into the sugar until it looks like wet sand, and is fragrant.
    4. add the 10 tbsp of softened butter and the 1/3 cup of brown sugar to the bowl.
    5. cream the butter and sugars by beating with an electric mixer (or whisk if you're strong like that) until the mixture is light in color and has a somewhat fluffy texture. At this point, the sugars should be mostly dissolved and the mixture should not be grainy.
    6. one at a time, add the 3 eggs into the mixture, whisking between each until well combined.
    7. stir in the vanilla extract and the Licor 43.
    8. in a separate bowl, combine the 3-1/4 cup flour, the tsp salt, the 1 Tbs baking powder, and the tsp cinnamon.
    9. slowly add the dry ingredients into the wet ingredients, stirring until well combined.
    10. once combined, fold in the chopped fruits, nuts, and chocolate covered espresso beans.
    11. in the bowl, roughly divide the dough in half. place each half onto the prepared baking sheet and form the dough into logs. each log should be about 3" wide and 10" long.
    12. bake the logs at 350°F for approximately 30 minutes. at this point, the logs should be just beginning to brown.
    13. remove the tray from the oven and allow the biscotti to cool completely, for around 1 hour. turn off your oven, but reheat it to 350°F once you are ready for the second bake.
    14. once fully cooled, cut the loaves into 1 to 1.5" thick slices. place the cookies cut-side down onto the parchment-lined baking sheet.
    15. bake the cookies at 350°F for 10 minutes.
    16. allow the biscotti to cool completely. serve alone or with coffee.