Attention, coffee lovers! Caramel Macchiato Biscotti are calling. A hint of espresso is baked right into crunch caramel-covered cookies. You can have your coffee, and eat it too!
While we’re talking caramel, why not also add a splash of Caramel Macchiato Coffee Creamer to your cup this morning? Or give our copycat Starbucks apple crisp macchiato a try today.
What is Macchiato
Today’s homemade biscotti recipe is inspired by the Italian espresso beverage, the macchiato.
A true macchiato is made by topping a shot of espresso with a small amount of foamed milk. Unlike cappucinos or lattes, which also include steamed milk, an Italian cafe macchiato is mostly espresso.
Then, there’s the Starbucks version! The coffee chain’s imagination of a macchiato, adds steamed milk and caramel sauce. Instead of marking espresso with milk, steamed milk is marked by a shot of espresso on top.
Traditional? No. Authentic? Also, no.
Deliciously sweet and creamy? Yes!
This Caramel Macchiato Biscotti recipe takes the flavors I love in a Starbuck macchiato and baked them into a crispy, toasty cookie. It’s perfect for dunking in your espresso–authentically made or otherwise.
Ingredient Notes
- Espresso powder. This is NOT the same as ground espresso beans used for making coffee. It’s a powdered extract used for adding coffee flavor to recipes. I use King Arthur brand.
- Butter. You’ll need to soften the butter for today’s recipe. We have lots of tips and tricks on how to soften butter quickly!
- Caramel bits. These can be found in the baking aisle near the chocolate chips. You can also use some of our homemade caramels instead for a delicious, creamy texture!
- Vanilla extract. Learn how to make vanilla extract to take all your baked goods to the next level.
Easy Instructions
Making homemade biscotti isn’t as difficult as it sounds. The only difference between regular cookies and biscotti is that they are baked twice.
First, you’ll make the dough. It’ll be quite sticky. Shape this into two 10 x 3 inch logs and bake them for 25 minutes.
Pro Tip: Line your baking sheet with parchment paper!
Let the biscotti cool for 10 minutes. Now, slice the logs into long slices about 1 inch wide.
Turn the slices upright and bake the biscotti for another 10 minutes and let cool.
For the glaze, whisk powdered sugar with vanilla, heavy cream and espresso powder until smooth. Spread the glaze onto biscotti and enjoy.
Recipe FAQs
Yes, you can freeze biscotti. They will lose some of their crunchiness when they thaw, though.
To remedy this, bake the thawed biscotti in a 350 degree oven for a few minutes to toast them up again. Add the glaze before serving.
If you can’t find baking bits, you can replace them with regular caramel candies. Unwrap them and cut them into small pieces before adding to your biscotti dough.
You can but then they won’t be macchiato flavored biscotti! The espresso powder adds so much flavor to these biscotti that it’s worth tracking down or ordering online.
More Biscotti Recipes
- Cranberry Orange Biscotti: orange zest with Craisins combine to make this crunchy variety. Topped with white chocolate and sugared orange zest. Great combination!
- Snickerdoodle Biscotti: cinnamon and sugar are sometimes so simple but powerful flavors!
- Pumpkin Spiced Biscotti: delicious any time of year. TRUST me! Pumpkin, ginger, cloves, allspice…it’s like pie in a cookie.
- Turtle Biscotti: Yes, seriously, you can now have turtles for breakfast and it’s OK. Caramel, chocolate and pecans. For Breakfast.
- Chocolate Orange Biscotti– Orange flavored biscotti with a drizzle of chocolate!
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Caramel Macchiato Biscotti
Ingredients
For the biscotti:
- 6 Tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon espresso powder
- 1 Tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ cup caramel bits
For the Glaze:
- 1 cup powdered sugar
- 1 Tablespoon vanilla extract
- 1 ½ teaspoons espresso powder
- 4 Tablespoons heavy whipping cream
Instructions
- In a mixing bowl, beat butter with sugar until creamy. Beat in eggs, espresso powder and vanilla. Add flour and baking powder. Fold in caramel bits. Batter will be sticky.
- Divide dough in half and form two 10×3 inch logs on a parchment paper lined baking sheet. Bake in a 350 degree oven for 25 minutes. Remove and cool about 10 minutes. Cut into 1 inch slices and arrange slices upright in pan. Bake an additional 20 minutes. Remove and cool completely before glazing.
- For the glaze, whisk all the ingredients together until smooth. Spread onto cooled biscotti. Allow to set, about 15 minutes.
Notes
- Line your pan with parchment paper before adding the dough. It makes clean up easy and keeps the dough from sticking to the pan.
- This batter should be very sticky before baking. Do not add more flour; they’ll bake to the perfect consistency.
- Serve biscotti with hot brewed coffee. They’re delicious on their own or dunked right into the coffee!
- Store leftover biscotti in an airtight container and enjoy within 2 weeks.
- See blog post for more recipe tips and tricks.
I am wondering can you freeze them? If so how long
Can you put them in the freezer? With or without glaze
You can freeze in airtight container for up to 3 months. If given the choice, freeze without glaze 🙂
This recipe is fantastic! The biscotti came out perfect and tastes 💯! I used instant espresso and ground it to a fine powder with a motar and pestle.
These look delicious. Does the glaze harden or remain soft? I would like to send these as a gift and looking for a glaze that will hold up. Thank you
It firms up!
The recipe card says to bake the second time for 20 minutes. However, in the ‘blog’ it says 10 minutes. Which is correct?
Do you add expresso powder to the glaze or what ?
Can you freeze these?
I wanted extra so increased the recipe by 50%. I used sea salt caramel chips from Trader Joe’s. I did not have cream so substituted half and half. Everything came out perfectly and they tasted wonderful! Thank you for a great recipe. I will definitely be making these again!
I love King Arthur Espresso Powder, but it always gets hard before I can use it all, any suggestions for keeping it fresh? I’m in Florida, yes I keep the lid on tight, have tried pantry and refrigerator.
Thanks for all your recipes, love them all.
How do you prevent expresso powder from becoming hard ?
This is SO delicious! I’ve made this like 4 times in the last month and it has been a huge hit in my house!
Made them last night at 3 am because I couldn’t sleep and knew I wanted some biscotti with my morning coffee, and the recipe was simple enough for my sleep addled brain to make it. Had one this morning and it was simply divine. Could not recommend more.
NOTE —
“Bean in eggs” probably “BeaT in eggs”.
Let’s keep the beans for the COFFEE 😀
(…mmm, coffee…)
Hi Aimee
Came back today and read more comments.
So I saw that someone also from Ontario already asked the question.
Asked and answered.
Thanks
Merry Christmas
Maureen