Name: Irresistible Espresso Martini Cookies to Elevate Your Biscotti Game Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 51 min
Cuisine: American
Ingredients: 1 2/3 cups all-purpose flour; 2 tsp cornstarch; 1 cup unsweetened black cocoa powder; 1 tsp baking soda; 2 tsp espresso powder; 1/4 tsp salt; 1 cup unsalted butter; 1 1/4 cups granulated sugar; 1/4 cup light brown sugar; 2 large eggs (at room temperature); 1 1/2 tsp vanilla extract; 1/2 cup unsalted butter (softened); 3 1/2 cups confectioner’s sugar; 1/4 tsp salt; 1 tsp vanilla extract; 1 tsp espresso powder; 3 Tbsp Bailey’s Irish Cream; 1-2 Tbsp heavy whipping cream; 1/3 cup unsweetened cocoa powder (for dusting); 54-60 pieces coffee beans

Ingredients

1 2/3 cups all-purpose flour

2 tsp cornstarch

1 cup unsweetened black cocoa powder

1 tsp baking soda

2 tsp espresso powder

1/4 tsp salt

1 cup unsalted butter

1 1/4 cups granulated sugar

1/4 cup light brown sugar

2 large eggs (at room temperature)

1 1/2 tsp vanilla extract

1/2 cup unsalted butter (softened, for frosting)

3 1/2 cups confectioner’s sugar

1/4 tsp salt (for frosting)

1 tsp vanilla extract (for frosting)

1 tsp espresso powder (for frosting)

3 Tbsp Bailey’s Irish Cream

1-2 Tbsp heavy whipping cream

1/3 cup unsweetened cocoa powder (for dusting)

54-60 coffee beans (for decoration)

Instructions

Step 1: Whisk together the dry ingredients—flour, cornstarch, cocoa powder, baking soda, espresso powder, and salt—in a medium bowl. Set aside.

Step 2: Cream the butter and both sugars using an electric mixer in a large bowl until light and fluffy. Add the eggs and vanilla extract, mixing well.

Step 3: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

Step 4: Chill the dough in the refrigerator for 15-20 minutes while preheating the oven to 350°F (175°C).

Step 5: Scoop the dough into 3-tablespoon-sized balls, spacing them about 2 inches apart on a cookie sheet. Flatten the tops slightly.

Step 6: Bake for 10-11 minutes until the cookies are set but still soft in the center.

Step 7: Cool the cookies completely on a wire rack.

Step 8: To make the frosting, cream softened butter with confectioner’s sugar, salt, vanilla, and espresso powder. Gradually add Bailey’s Irish Cream while mixing until smooth, adding heavy cream as needed to reach a lighter consistency.

Step 9: Frost each cookie by piping or spreading the frosting evenly on top.

Step 10: Dust half of each frosted cookie with cocoa powder and decorate with three coffee beans in the center.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder in the dough and frosting slightly, but avoid overdoing it to keep balance.

You can substitute Bailey’s Irish Cream with any coffee liqueur or a splash of strong brewed espresso for a non-alcoholic version.

Use a cookie scoop to ensure even-sized cookies that bake consistently.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze them uniced for up to 3 months. If refrigerated, allow the cookies to come to room temperature before serving and refresh the frosting texture by gently stirring.

FAQs

Can I make these cookies gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum or add a small amount to improve texture.