Caramel Macchiato Biscotti

Attention, coffee lovers! Caramel Macchiato Biscotti are calling. A hint of espresso is baked right into crunch caramel-covered cookies. You can have your coffee, and eat it too!

While we’re talking caramel, why not also add a splash of Caramel Macchiato Coffee Creamer to your cup this morning?

Caramel Macchiato Biscotti: delicious caramel and vanilla flavors combine to create a perfect breakfast treat #biscotti @shugarysweets

What is Macchiato

Today’s homemade biscotti recipe is inspired by the Italian espresso beverage, the macchiato.

A true macchiato is made by topping a shot of espresso with a small amount of foamed milk. Unlike cappucinos or lattes, which also include steamed milk, an Italian cafe macchiato is mostly espresso.

Then, there’s the Starbucks version! The coffee chain’s imagination of a macchiato, adds steamed milk and caramel sauce. Instead of marking espresso with milk, steamed milk is marked by a shot of espresso on top.

Traditional? No. Authentic? Also, no.

Deliciously sweet and creamy? Yes!

This Caramel Macchiato Biscotti recipe takes the flavors I love in a Starbuck macchiato and baked them into a crispy, toasty cookie. It’s perfect for dunking in your espresso–authentically made or otherwise.

Caramel Macchiato Biscotti: delicious caramel and vanilla flavors combine to create a perfect breakfast treat #biscotti @shugarysweets

Ingredient Notes

Making today’s recipe is simple enough with ingredients you may already have in your pantry. Be sure to scroll down all the way to the recipe card for a complete list with exact measurements.

  • Espresso powder. This is NOT the same as ground espresso beans used for making coffee. It’s a powdered extract used for adding coffee flavor to recipes. I use King Arthur brand.
  • Caramel bits. These can be found in the baking aisle near the chocolate chips.
  • Vanilla extract. Learn how to make vanilla extract to take all your baked goods to the next level.

Easy Instructions

Making homemade biscotti isn’t as difficult as it sounds. The only difference between regular cookies and biscotti is that they are baked twice.

First, you’ll make the dough. It’ll be quite sticky. Shape this into two 10 x 3 inch logs and bake them for 25 minutes.

Let them cool for 10 minutes. Now, slice the logs into long slices about 1 inch wide.

Turn the slices upright and bake the biscotti for another 10 minutes and let cool.

For the glaze, whisk powdered sugar with vanilla, heavy cream and espresso powder until smooth. Spread the glaze onto biscotti and enjoy.

Tips and Tricks

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Recipe FAQs

Can you freeze biscotti?

Yes, you can freeze biscotti. They will lose some of their crunchiness when they thaw, though.
To remedy this, bake the thawed biscotti in a 350 degree oven for a few minutes to toast them up again.

What can I use instead of caramel baking bits?

If you can’t find baking bits, you can replace them with regular caramel candies. Unwrap them and cut them into small pieces before adding to your biscotti dough.

Can I make this without the espresso powder?

You can but then they won’t be macchiato flavored biscotti! The espresso powder adds so much flavor to these biscotti that it’s worth tracking down or ordering online.

More Biscotti Recipes

  • Cranberry Orange Biscotti: orange zest with Craisins combine to make this crunchy variety. Topped with white chocolate and sugared orange zest. Great combination!
  • Snickerdoodle Biscotti: cinnamon and sugar are sometimes so simple but powerful flavors!
  • Pumpkin Spiced Biscotti: delicious any time of year. TRUST me! Pumpkin, ginger, cloves, allspice…it’s like pie in a cookie.
  • Turtle Biscotti: Yes, seriously, you can now have turtles for breakfast and it’s OK. Caramel, chocolate and pecans. For Breakfast.
Yield: 20 slices

Caramel Macchiato Biscotti

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Attention, coffee lovers! Caramel Macchiato Biscotti are calling. A hint of espresso is baked right into crunch caramel-covered cookies. You can have your coffee, and eat it too!


For the biscotti:

  • 6 Tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon espresso powder
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ cup caramel bits

For the Glaze:

  • 1 cup powdered sugar
  • 1 Tablespoon vanilla extract
  • 1 ½ teaspoons espresso powder
  • 4 Tablespoons heavy whipping cream


  1. In a mixing bowl, beat butter with sugar until creamy. Beat in eggs, espresso powder and vanilla. Add flour and baking powder. Fold in caramel bits. Batter will be sticky.
  2. Divide dough in half and form two 10x3 inch logs on a parchment paper lined baking sheet. Bake in a 350 degree oven for 25 minutes. Remove and cool about 10 minutes. Cut into 1 inch slices and arrange slices upright in pan. Bake an additional 20 minutes. Remove and cool completely before glazing.
  3. For the glaze, whisk all the ingredients together until smooth. Spread onto cooled biscotti. Allow to set, about 15 minutes.


  • Line your pan with parchment paper before adding the dough. It makes clean up easy and keeps the dough from sticking to the pan.
  • This batter should be very sticky before baking. Do not add more flour; they'll bake to the perfect consistency.
  • Serve biscotti with hot brewed coffee. They're delicious on their own or dunked right into the coffee!
  • Store leftover biscotti in an airtight container and enjoy within 2 weeks.
  • Nutrition Information:



    Serving Size:

    1 biscotti

    Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 61mgCarbohydrates: 28gFiber: 0gSugar: 18gProtein: 2g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on January 30, 2013

    Comments & Reviews

    1. I love King Arthur Espresso Powder, but it always gets hard before I can use it all, any suggestions for keeping it fresh? I’m in Florida, yes I keep the lid on tight, have tried pantry and refrigerator.
      Thanks for all your recipes, love them all.

    2. This is SO delicious! I’ve made this like 4 times in the last month and it has been a huge hit in my house!

    3. Made them last night at 3 am because I couldn’t sleep and knew I wanted some biscotti with my morning coffee, and the recipe was simple enough for my sleep addled brain to make it. Had one this morning and it was simply divine. Could not recommend more.

    4. NOTE —

      “Bean in eggs” probably “BeaT in eggs”.

      Let’s keep the beans for the COFFEE 😀

      (…mmm, coffee…)

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