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butterscotch biscotti and a cup of black coffee on a plate

Butterscotch Biscotti Recipe

This butterscotch biscotti recipe is super easy and divinely inspired with the sweet, caramel taste of butterscotch. Dunked in a cup of freshly brewed coffee, the taste combination is the perfect sweet comfort food you'll crave.
Prep Time 15 mins
Cook Time 45 mins
Second bake 15 mins
Course Dessert
Cuisine Italian
Servings 24 biscotti
Calories 150 kcal


  • Stand mixer
  • Oven (convetion oven is a bonus)
  • Baking sheets
  • Baker's parchment paper
  • Measuring cups & spoons
  • Microwave oven


  • 1 cup butterscotch chips, any brand
  • 1 cup unsalted butter, softened
  • 1 1/2 cup sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons brewed strong coffee
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt


  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • Soften butter at room temperature until it's almost squishy, or melt it in the microwave.
  • Place 3/4 cup of butterscotch chips in a heat-proof, microwave safe bowl. Microwave on high for 30 seconds, then stir. Microwave another minute and stir until completely melted. If it needs to melt more, microwave for 30 seconds at a time, paying close attention and making sure the mixture doesn't burn. (Set aside the remaining 1/4 cup of butterscotch chips. You'll need them later).
  • Using your stand mixer, cream butter and sugar. Add eggs, one at a time, until completely mixed, then add the vanilla, coffee, and melted butterscotch chips.
  • Mix the dry ingredients (flour, salt, baking powder) and gradually added to the liquid mixture, mixing until well blended.
  • Turn off the mixer, scrape the beaters, and mix the remaining 1/4 cup of chips into the dough by hand.
  • Now allow the dough to "rest" for 15 minutes. Cover the bowl with a clean dishcloth. This allows the flour to absorb as much of the liquid as possible.
  • Working with half of the dough at a time, turn it out onto the parchment paper lined baking sheet. It will be very sticky. Shape it into a log or a rectangle, flattening it gently until it is about 1 inch high. You can dip a spatula in cold water, shake off the excess water, and use that to shape the log or run your hands under cold water and very gently shape the log. The surface can be uneven, but the shape should be roughly that of a one-inch high rectangle. Repeat with the remaining dough.
  • Bake both trays at 350 degrees F for 30-40 minutes.
  • Remove from the oven. Set aside for 15 minutes and allow to cool. Then, place the logs onto a cutting board. With a serated knife, cut on a slight diagonal to make the tradition biscotti logs.
  • Place the logs back onto the parchment covered sheets, cut sides facing up. Turn the oven down to 325 or if using a convection oven, to around 300 with convection heat. Place trays bake in the oven.
  • Bake a second time for 15 minutes. Watch them carefully to make sure they do not burn.
  • Remove from the oven, allowing to cool completely. Freeze and enjoy straight from the freezer by dunking into warm milk or coffee. Or, they keep in an airtight container for up to two weeks.


Whenever I go into Baines' Books and Coffee in Appomattox, Virginia, I love to order a cappuccino and biscotti. But when the pandemic struck, sitting at my favorite table and sipping cappuccino while nibbling a yummy biscotti was out of the question.
Marcy Goldman's "A Passion for Baking" came to the rescue. I used Marcy's basic biscotti recipe, making it my own, to create this and other biscotti recipes. I hope you like it.
Keyword biscotti recipe