182 espresso recipes

Classic Italian tiramisu layered with espresso-brandy soaked ladyfingers, creamy mascarpone filling, and dusted with cocoa. A no-bake make-ahead showstopper.

Authentic Italian tiramisu layered with espresso-soaked ladyfingers, whipped mascarpone, and a snowy dust of cocoa and powdered sugar. The Roman classic with no shortcuts.

Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.

Chocolate marble cheesecake Part 1 covers oven prep and the signature silky-smooth base made with processed cottage cheese and Neufchatel. The lightened take on classic cheesecake without sacrificing richness.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Layered mocha chocolate torte with bloomed cocoa cake, espresso-spiked ermine filling, pecans, and creamy white frosting. Four-layer celebration cake.

Golden biscotti packed with sliced and whole almonds, perfumed with orange zest and almond extract, then twice-baked into crunchy Italian cookies topped with cinnamon sugar. Keeps for months and begs for espresso.

Hazelnut biscotti are twice-baked Italian cookies studded with whole hazelnuts, perfect for dunking in espresso or vin santo. A simple, butter-rich version with a crunchy bite.

Velvety cheesecake infused with espresso and orange zest on a toasted nut crust, topped with cinnamon sugar and piped whipped cream rosettes.

No-bake peanut butter pie with graham cracker crust, cream cheese filling, and a glossy chocolate-espresso glaze. Decadent freezer-friendly dessert.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.