Tiramisu Biscotti

Capture all of the flavors of the popular Italian dessert, tiramisu, in these crisp biscotti cookies: chocolate, coffee, and sweet Marsala wine. Perfect for dunking in your coffee!

Tiramisu is one of my favorite desserts. It has chocolate, and coffee, creamy custard, ladyfinger cookies ... what's not to love? If it's on the menu while I'm dining out, you can bet I'll order it.

Traditional tiramisu doesn't contain any alcohol, but many current versions contain sweet marsala, a Sicilian fortified wine. Others use Kahlua, Madeira, port or brandy. I prefer Marsala myself.

These biscotti are American-style, which are slightly more tender than traditional Italian biscotti because they contain more fat. I added three of the flavors of tiramisu — chocolate, coffee and Marsala — to the cookies.

End result? Delicious! The coffee flavor in the cookies themselves is very subtle. I "fixed" that my dunking them in my coffee. If you want more coffee flavor in the cookies, you can use half Marsala, half coffee; or use coffee-flavored liqueur in your biscotti.

Continue to Content

Tiramisu Biscotti

Yield: 24 cookies

Print

Ingredients

• 6 tablespoon unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ teaspoon vanilla
• 2 tablespoon sweet marsala wine
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup semisweet chocolate chips
• ¾ cup white chocolate chips
• 1 oz shot espresso or strongly-brewed coffee, 1.5 fl

Instructions

1. Preheat oven to 350 degrees and line two sheet pans with parchment paper.
2. In the bowl of a stand mixer, cream together the butter and sugar. Scrape down the bowl. Add the eggs, one at a time, beating and scraping between each addition.
3. Beat in the vanilla and marsala wine. The mixture will look curdled.
4. In a separate bowl, stir together the flour, cocoa powder, baking soda and salt. Add to the mixture in the stand mixer and mix on low speed just until combined. Stir in the chips. The dough should be very stiff.
5. Divide the dough in half between the two baking sheets. Wet your hands and shape each half of dough into a log, about 9.5 inches long by 2 inches wide by ¾ of an inch tall (wet hands prevents the dough from sticking to your hands).
6. Bake for about 30 to 35 minutes, rotating pans 180 degrees and switching pans top to bottom halfway through to ensure even baking.
7. Remove the pans from the oven and let cool for 5 to 10 minutes. Lower the oven temperature to 325.
8. Carefully transfer each log to a cutting board (I slid the entire piece of parchment on the cutting board and used a spatula to push the log off the parchment). Brush each log with the coffee using a pastry brush. Use a serrated knife to cut each log diagnoally into ¾-inch strips. Be sure to cut straight up and down.
9. Place the cut biscotti back on the parchment-lined baking sheet, standing up. Bake an additional 30 minutes, until the biscotti are dry.
10. Cool on a wire rack completely, then transfer to an airtight container for storage.

Did you love this recipe?

Leave a star rating below and share it on social media!

Adapted from Epicurious

Don't forget to check out the rest of the #SundaySupper Libational recipes!

Libations

• Big Easy Milk Punch by The Weekend Gourmet
• Blue Sparkling Star Cocktail by Hezzi-D's Books and Cooks
• Boozy Iced Spanish Coffee by Nosh My Way
• Malibu Breeze by Peanut Butter and Peppers
• Merry Berry Spritz by Amee's Savory Dish
• Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
• Pomegranate Panache by Jane's Adventures in Dinner
• Rhubarb Fool Cocktail by Food Lust People Love
• Southern Pomegranate Sparkler by Noshing With The Nolands
• Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch

Savory and Sweet Libational Dishes

• Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
• Beerberry Pancakes by Brunch with Joy
• Beet Relish by What Smells So Good?
• Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
• Brandied Triple Cheese Ball by Magnolia Days
• Champagne Chicken by Cindy's Recipes and Writings
• Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
• Craft Beer Jelly by Nik Snacks
• Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
• Hot Buttered Rum Balls by Bobbi's Kozy Kitchen
• Lentil Soup with Wine Braised Shallots by Pancake Warriors
• Red Wine Braised Short Ribs by Cooking Chat

Libational Desserts

• Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
• Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy's Honeybunch
• Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
• Bourbon Cranberry Compote by Pies and Plots
• Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
• Chocolate Stout Beer Brownies by The Perfect Brownie
• Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
• Kahlua Bundt Cake by That Skinny Chick Can Bake
• Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
• Rum Glazed Cookie Cream Buns by NinjaBaker
• Tiramisu Biscotti by The Redhead Baker