Coffee Biscotti Sticks


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  • 170g Flour
  • ½ Teaspoon Baking Powder
  • 50g Caster Sugar
  • 40g Butter
  • 1 Egg
  • 1 Tablespoon Nespresso Coffee (I used BARISTA Corto)
  • 100g Chocolate


  1. Flick oven onto 180 degrees bake and line a baking tray with baking paper.
  2. Extract your favourite Nespresso coffee as an espresso and allow to cool.
  3. In a medium sized bowl add the butter, flour, baking powder and sugar. Rub together with your fingertips until you end up with a fine breadcrumb texture.
  4. Slightly beat the egg and cooled coffee together and add them to the bowl.
  5. Mix everything together until mixture starts to form a dough.
  6. Turn out onto a floured surface and knead the dough slightly, add more flour if too sticky.
  7. Cut the dough into 20g segments, roll them into ball before using your fingertips to flatten and roll into strips/thin logs (roughly 15cm long).
  8. Place strips on baking sheet and bake for around 20-25 or until browning lightly on the ends.
  9. Remove from oven and allow to cool slightly, around 10-15 minutes.
  10. Return tray to the oven and bake for a further 10-15 minutes or until biscotti has dried out. You may want to flip biscotti over if desired. Remove and cool completely.
  11. Place chocolate in a small pot sitting above a larger pot of boiling water. Make sure the smaller pot doesn’t touch the water. Stir the melting chocolate with a spoon until smooth.
  12. Dip biscotti sticks halfway into the chocolate allowing excess to drip off. Place back onto a sheet of baking paper until chocolate has set.
  13. Make yourself another fresh Nespresso coffee, swirl your biscotti stick through it and enjoy!

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