Bailey's Biscotti brings together the comforting flavor of chocolate, coffee, and Irish cream in every crisp bite. This twice-baked cookie is perfect for dipping into your morning coffee or as an afternoon pick me up.
I first made these biscotti during the holidays as a fun twist on my classic brownie biscotti recipe. The Baileys adds a gentle sweetness and warmth that makes them extra special. They're a cookie you'll want to share (or keep all to yourself!)
Jump to:
Why You'll Love Baileys Biscotti
Rich flavor: a mix of cocoa, cinnamonm and baileys Irish Cream gives this cookie a deep, chocolatey taste with a hint of coffee.
Perfect crunch: twice baked for that signature crispness without being hard to bite into.
Coffee lovers dream: the combination of espresso and Irish cream makes it ideal for pairing with your favorite hot drink.
Key Ingredients for Coffee Biscotti
See the recipe card below for a full list of ingredients and instructions.
- All-purpose flour: the base that gives structure to the biscotti
- Cocoa powder: adds chocolate depth to the dough.
- Instant coffee granules: enhances the cocoa flavor and gives a subtle espresso note.
- Baileys Irish Cream: the star ingredient that brings a creamy, boozy richness.
- Eggs: bind the dough and add moisture for the first bake.
- Butter: gives a slightly softer texture and buttery flavor.
- Cinnamon: adds warmth and balance to the chocolate and coffee flavors.
Optional add-ins: chocolate coated coffee beans and white chocolate chips for extra texture and sweetness.
Ingredient Substitutions
- Try Kahlua or a non-alcoholic Irish cream coffee creamer in place of the Baileys Irish Cream liquor.
- Espresso powder can be used in place of instant coffee for a stronger coffee flavor.
- Margarine can be used in place of butter.
Variations on Baileys Biscotti
- Chocolate-Dipped Biscotti: Dip one end of the biscotti in melted dark or milk chocolate for a cafe style finish.
- Nutty Biscotti: add ½ cup chopped hazelnuts or almonds for extra crunch.
- Mocha Chip Biscotti: mix in mini chocolate chips and increase the coffee granules for a bold mocha flavor.
Tips for the Best Chocolate Biscotti
- Don't overmix: stir just until the dough comes together to keep the biscotti from being tough.
- Cool before slicing: let the logs rest about 10 minutes after the first bake to avoid crumbling.
- Flip before rebaking: turning the slices halfway through ensures even crispness on all sides.
How to Store
Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months.
Serve with...
These Baileys Biscotti pair perfectly with a cup of Bailey's Irish Cream Coffee.
More Recipes for Coffee and Dessert Lovers
If you love this biscotti, try my Amaretto Coffee, Chocolate Kahlua Bundt Cake, Irish Cream Pound Cake, and this decadent Chocolate Martini.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Baileys Biscotti
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Biscotti
- 2½ cups flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup cocoa powder
- 1 teaspoon instant coffee granules
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs at room temp
- ¼ cup unsalted butter melted and slightly cooled
- 3 tablespoons Baileys Irish Cream Liquor
Optional Ingredients
- ¼ cup chocolate coated coffee beans , coarsely ground (optional)
- ¼ cup mini white chocolate chips , (optional)
- white or milk chocolate candy coating , for dipping (optional)
- pearlesque sprinkles , for decorating (optional)
Instructions
- Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Set aside.
- In a large bowl, combine dry ingredients as follows: 2 cups flour, granulated sugar, brown sugar, cocoa powder, instant coffee granules, cinnamon, and salt. Set aside. If using optional add ins, include them in this step.
- In another large bowl, using a hand whisk, mix together melted butter, Irish cream liqueur, and large eggs until well blended.
- Make a well in the center of dry ingredients. Pour liquid ingredients into center of well and stir until most of the dry ingredients have mixed in. Turn out onto the lightly floured surface (using remaining flour as needed) and knead dough 8-10 times until dough comes together. Divide dough into 4 equal quarters.
- Shape each section of dough into a log shape. Place the logs on cookie sheet squeezing together and flattening until about 1 inch thick. Be sure there is at least 2 inches between each log after flattening. You may need to use two cookie sheets if you don't have one large enough for the spacing.
- Whisk together egg and milk and brush tops and sides of biscotti liberally. Bake 20 minutes, or until log feels firm to the touch and looks dry.
- Remove biscotti from oven and cool for 10 minutes, until just cool enough to handle. Once cooled, cut each log crosswise in a diagonal shape approximately ½" thick.
- Line biscotti cookies baking sheet cut side down and return to oven. Bake for 10 minutes.
- Remove from the oven and flip biscotti over. Return to oven and bake 10 minutes more. Remove from oven and cool completely on a wire rack.
- Once cooled, melt candy coating according to package directions (if using) and dip one end of the biscotti in the melted chocolate. Sprinkle with pearl sprinkles (if using) and transfer to a piece of aluminum foil. Allow candy coating to harden completely before storing.
Notes
- Some have messaged the dough was too soft and not shapeable. I remade this recipe on 11/9/25 and had no issues with a super soft dough. Be sure that you are using large eggs (which is what I used in the recipe) and do not add liquid to the coffee granules. This will cause you to have a very liquid dough.
- The extra ½ cup of flour is for dusting the counter and used in kneading and shaping the dough. Do not mix this into the dry ingredients.
- This recipe is designed to make a small cookie - you will get 40 small biscotti. If you prefer a larger cookie, shape into 2 logs and cut into 20 pieces.
- Nutrition information does not include optional ingredients.
Shelby Law Ruttan says
Made these over the weekend to share with my family and retest the recipe. These turned out just as delicious as always! The family loves them with or without the add-ins or dipped chocolate. A great treat with our cup of afternoon tea!
Lisa~~ says
YUM,YUM, YUM... Saving this recipe.If you haven't already, I'd love for you to check out my SRC recipe this month.
Amy's Cooking Adventures says
This looks delicious! What a great combination of ingredients!
Susie says
those are so pretty...I love a good biscotti and if its been dunked in chocolate, so much the better!
BluebonnetBaker says
I'm not usually a huge fan of biscotti, but these look SO good! Love the dipping.
Cooking Rookie says
Wow, chocolate, irish cream, coffee, biscotti - I love every one of them :-). The combo must be amazing. I have to try this recipe!
honeyb says
Crumb is a great blog. I made something from hers once, I think as her blog was orphaned. And I love biscotti! Looks great!
Sarah says
beautiful! great choice!
Shelby says
Thank you Sarah 🙂
Erin @ Dinners, Dishes and Desserts says
What a great biscotti! They look so pretty dipped in the white chocolate!
Shelby says
Thank you Erin
Kim Bee says
This looks so good. My hubby would gobble this up so fast. So cool you got Isabelle's blog. She is incredible. She had mine this month and I almost passed out when I found out. I need to try this. I've never made biscotti, not sure why. I love the taste of it though. SO yummy!
Shelby says
I love biscotti, I just don't make it very often...so this was my chance to try it out again! 🙂
Lesa @Edesias Notebook says
Mmm, I love the flavor of Irish cream in desserts. What a genius idea, Shelby! Looks fantastic.
Shelby says
Thanks Lesa!
bellini says
I met Isabelle in Washington DC at at a conference and then again at a blogger meet-up in Toronto. She is one talented woman.
Shelby says
Lucky you Val! I agree on her talent and her blog is terrific!
Isabelle @ Crumb says
Love it! This biscotti recipe is a favourite of mine, and I just love the Irish Cream twist you've given them... a shot of Bailey's makes a cup of coffee a million times tastier, so I can just imagine how well it works in a coffee-flavoured biscotti. Yum!
Shelby says
Thanks Isabelle! I had a lot of fun going through your blog 🙂
Patsyk says
Wow! That biscotti looks incredible and I love the St. Patty's Day flavors!
Shelby says
Thank you Patsy!