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Biscotti al Café - USA

Biscotti al Café - USA

Biscotti al Café

Enjoyed for over 3 generations in the Consiglio family, this Biscotti al Café recipe is cherished at regular family celebrations, brings back many treasured memories and holds a special place in our hearts.

From an early age, I can remember baking these mini cake-like cookies with my grandmother, Angela, whom I’m named after. My Nonna was the wife of Consiglio’s Kitchenware and Gift founder Mr. John Consiglio (my Nonno). This recipe originated in my Nonna’s home town Bari, Italy - the capital of southern Italy’s Puglia region, located along the Adriatic coast - and was brought to Canada when my Grandparents immigrated here in 1950.

Truly a brilliant creation, this cookie has a moist, fluffy cake-like texture and is bursting with earthy cocoa and espresso flavours accentuated by notes of cinnamon and clove spices. A garnish of lemon sugar icing brings a touch of brightness to the cookie, tying all of the flavours together.

If you are a chocolate and espresso lover, I guarantee you will enjoy this cookie. Dare to get your full fix of espresso? Try pairing this with a short Consiglio’s Aroma Excellente premium fresh roast espresso to get the full effect!

Biscotti al Café

Chef Angela Consiglio
Adapted from Nonna’s Recipe

Sharing a family recipe from my kitchen to yours.

Yield: 52-58 cookies



4 cups all-purpose flour

2 cups sugar

½ pound Crisco

2 eggs

Zest of 1 lemon

2 tbsp baking powder

1 cup cocoa powder

½ tsp cinnamon

½ tsp ground cloves

2 cups brewed espresso (16 ounces,
slightly cooled)



2 cups sifted confectioner sugar

2-3 tbsp lemon juice


1) Preheat oven to 350 °F. Line 3 large baking trays with parchment paper and lightly spray with non-stick spray. Set aside.

2) Brew 2 cups (16 oz.) of Consiglio’s fresh roast espresso, set aside.

3) In a food mixer fitted with the paddle attachment cream the Crisco and sugar together, scraping the sides once to ensure all ingredients are incorporated.

4) In a small bowl crack 2 eggs, and add the zest of one lemon. Add to creamed sugar mixture one egg at a time, fully incorporate. Repeat with second egg and zest.

5) In a separate bowl sift together the flour, baking powder, cocoa, cinnamon and cloves. Whisk together to fully incorporate dry ingredients.

6) Slowly add ½ cup of espresso to the Crisco and sugar mixture in food mixer on low speed, incorporate. Next, add roughly ½ cup of the dry ingredients, incorporate.


Alternate wet and dry ingredients, ensuring everything is incorporated before moving on.

Repeat this process until all wet and dry ingredients are added. Make sure to scrape the bowl with a spatula once or twice during this process to guarantee the batter at the bottom is being combined.

7) Drop the dough by tablespoonfuls onto prepared baking trays, leaving 1 ½ inches (4 cm) between cookies.

8) Bake for 14-15 minutes, until cookies puff up. You will know the cookie is ready when you gently press on the top of one and it springs back.

9) Let cookies cool on tray for 5 minutes then transfer to a wire rack to cool completely.

10) In a medium bowl sift confectioner sugar and add 2-3 tbsps of lemon juice. The icing should be a thick consistency. Ice each cookie and set on wire rack or baking tray until the icing hardens and dries.

Cookies can be stored in air-tight containers for up to 3 days.



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