Chocolate Espresso Biscotti are boldly, richly chocolate cookies designed for the ultimate munching, crunching, dipping, and dunking experience. If you are a chocolate lover, or are baking for one, this recipe is a keeper!
There are a lot of new verbs in the English language that a short time ago were only nouns; text, blog, pin. I did not grow up with these verbs and occasionally find them confusing.
I have learned to text, though I don’t have the thumb dexterity that seems to have evolved in humans younger than me. Obviously, I am learning to blog. And most recently, I am attempting to pin.
I am not completely sure that I understand the intrinsic value of all the “liking” and “repining” that gets announced with great fanfare to my inbox. What I do understand is that Pinterest enables me to search for pictures of stuff that appeals to me, and then allows me to store those images in an organized manner. (I only wish the rest of my life was so neatly organized!)
I have heard that people get addicted to Pinterest. I don’t think I am an addict yet, but there have been a number of missing hours in my days lately and a marked increase in the number of pins on my Pinterest boards.
You probably won’t be surprised to hear that much of the time that I spend on Pinterest, I am looking for baking ideas, specifically mailable baking ideas.
There is a lot of amazing looking food out there and some very talented cooks/bakers/decorators. I am accumulating a sizeable collection of recipes for Monday Box ideas.
One category that I keep coming back to is biscotti because, as I have mentioned every time I post a biscotti recipe, biscotti are fantastic travelers and keep well for several weeks.
I would like to introduce you to biscotti so rich and chocolaty, that adding any additional dips or drizzles would be over kill.
I understand that there are those who say that there is no such thing as too much chocolate (I live with several such individuals), but believe me when I tell you that Chocolate Espresso Biscotti is perfect as is.
I am excited about Chocolate Espresso Biscotti because I think they are an excellent way to mail chocolate cookies, even to really hot places.
By leaving out the chocolate chips (you can substitute chopped nuts if you like them), Chocolate Espresso Biscotti would still be very chocolaty and there would be nothing to melt in transit.
When coffee and chocolate flavors are combined in a recipe, they make each other bolder and richer. The chocolate flavor in Chocolate Espresso Biscotti comes from Dutch process cocoa, ground semi-sweet chocolate and semi-sweet chocolate chips.
The coffee flavor comes from powdered espresso and coarsely ground espresso beans. The resulting biscotti are crunchy, sweet, and full of mocha flavor.
For more delicious coffee cookies, don’t miss these!
Chocolate Espresso Spritz Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder Note: If you use natural cocoa powder instead of Dutch-process , use ½ teaspoon of baking soda instead of the baking powder.
- 2 teaspoons instant espresso powder
- ½ teaspoon salt
- 2 teaspoons baking powder
- 4 ounces semi-sweet chocolate chopped or broken into small pieces
- 8 tablespoons 1 stick butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coarsely ground espresso beans
Instructions
- Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, cocoa,espresso powder, salt, baking powder, and chopped chocolate. Pulse until the chocolate is ground into the flour mixture.
- In the bowl of an electric mixer, cream together the butter and sugar.
- Mix in the eggs and vanilla.
- Gradually add the flour mixture just until combined.
- Stir in the chocolate chips and ground espresso beans.
- Divide the dough in half and form two logs about 14” x 2”. Place on baking sheet at least 4” apart.
- Bake for 30-35 minutes. Logs should be firm but not hard.
- Cool on a wire rack for at least 30 minutes. Leave the oven on.
- On a cutting board using a serrated knife, cut each loaf into ½ inch slices. (If the slices are crumbling, let the loaf cool a little longer.)
- Stand the slices, ½ inch apart, on a parchment lined cookie sheet. Bake for 30 minutes until the surface of the cookies is dry ( though the chocolate chips will be gooey).
- Cool on a wire rack. Store in an airtight container for up to 3 weeks.
Cheryl says
Perfect! These are delicious, easy, and lovely!
Wendy Sondov says
Hi, Cheryl. I am so glad that you enjoyed these biscotti! Thanks for sharing your experience and for leaving a 5 star rating! Happy baking!
Denice says
Good morning! Your recipe sounds wonderful. I can’t wait to make these today. I was wondering if I can use the ground expresso inside a Nespresso coffee pod for the course ground expresso used in this recipe?
Wendy Sondov says
Hi, Denice! The course ground espresso should be a little bit chunky, not powdery and fine. If that is what the beans inside the Nespresso pod look like, that should work. If it’s too fine, the measurement would be off and you would be getting a lot more espresso bean in the 2 tablespoons. The coarsely ground beans add flavor and crunch. If your coffee pod beans are not coarse (and I’m going to guess that they are pretty fine) then maybe cut the amount down to 1 tablespoon? I hope it goes well and your biscotti are delicious!
Denice says
Thank you!
Debbie Slayton says
I’m going to make these today. Hoping to replace Lady Fingers in a Tiramisu. I’m a little confused about the baking soda or baking powder switch in the recipe. I’ll be using reg cocoa powder. Please explain again.
Thanks
Wendy Sondov says
Hi Debbie. These biscotti are delicious but I do not think that they would make a good replacement for lady fingers in tiramisu.The texture of a biscotti is much crunchier than a lady finger and wouldn’t soften and absorb the liquids in the same way. Should you decide to go ahead, or make the biscotti at another time, the explanation on the baking powder/baking soda switch is due to Dutch process cocoa being treated with alkali to make it pH neutral (with a less acidic, milder taste and a darker color). If using regular baking cocoa this recipe should be make with 1/2 teaspoon of baking soda. If using Dutch process (alkali treated) cocoa then 2 teaspoon of baking powder should be used instead of the baking soda. Baking is chemistry. The switch allows for chemical reactions in the different cocoas that will produce the best baking results. Good luck with you baking. I hope this answered you question.
Debra Johnson Dahrouge says
Super easy and yummy! The results are impressive.
Wendy Sondov says
Thanks, Debra! I’m glad you enjoyed the biscotti!
Diane says
Recipe looks delish. No way this makes 40 biscotti!
Wendy Sondov says
Hi, Diane. If you count the biscotti in the photos, you will see that, yes way, this recipe does make 40 biscotti. The dough logs are large and slice easily into the amounts indicated. All of the photos are of a single batch, which is a very good thing because these biscotti are ALWAYS a hit when they are baked and shared.
Annette says
I have made these several times and they are the bomb. Perfection. I make them for bake sales and they are a huge hit. My problem is sneaking a few for myself as they are so good. Cannot go wrong with making these. Great with coffee in the morning.
Wendy Sondov says
Thanks so much, Annette, for writing such an enthusiastic review! I couldn’t agree with you more! Just last week I made these as a gift and the response (from someone who has happily taste tested many of my recipes) was, “These are the best yet!” I also agree with the problem about sneaking a few. I gave most of the biscotti as presents, but a handful are sitting here calling my name….constantly! 🙂
Tammy says
Would like to make these and add orange zest and chopped pistachios or hazelnuts. Any suggestions for the amount of those add-ins? I haven’t made them yet but will soon and rate 🙂
Wendy Sondov says
Hi Tammy! I have not tried these add-ins (and I am allergic to pistachios), but these are my suggestions. I would start with one tablespoon of orange zest. If you want the coffee flavor as the recipe is written, leave it in. Otherwise, if you would rather emphasize the orange chocolate flavor, just leave the espresso beans out. I would still include the instant espresso powder though to add richness to the chocolate flavor. For adding pistachios, but not adding so much that the biscotti fall apart, I would keep the total add-ins ( pistachios and chocolate chips) to 1 1/2 cups. Maybe 1 cup chocolate chips and 1/2 cup pistachios? Good luck with your creation! Happy baking!
sanah says
hi, i tried this recipe and it turned out great, is there any way i can make them eggless?
thankyou
The Monday Box says
Hi Sanah. I am glad you enjoyed this recipe! I hope you will add a 5-star rating! I think the light, crunchy texture of this particular recipe is dependent on the eggs. I have not made an eggless biscotti (though I am going to start looking for one!) but I did a search for “eggless chocolate biscotti” on Google and there were many possibilities. Some use a flax seed and water substitution for the eggs (1 tablespoon of ground flax seed and 3 tablespoons of water= 1 egg). You might try the flax seed substitute in this recipe or give one of the eggless chocolate biscotti recipes a try, adding the 2 teaspoons of espresso powder and 2 tablespoons of ground espresso beans that are in this recipe. Good luck with your baking experiments! 🙂
Patricia says
I love biscotti and your recipe is really good.
Thanks for sharing. Hope you have a great week!
Patricia
The Monday Box says
Hi, Patricia. I am so glad you enjoyed these biscotti! They are a favorite with everyone I share them with! Thanks for coming by to let me know you tried and liked the recipe! You have a great week, as well!
Linda Vallecorsa says
I just want to thank you for this most delicious recipe! I did make a few changes that worked out quite well. My husband doesn’t think he likes chocolate chips…lol so for the chocolate that was to be pulsed I mixed a combination of milk chocolate chips and dark bittersweet chocolate chips. Then for the last 2 ingredients I used the same combination of chocolate chips mixed with chopped chocolate covered espresso beans. As a gift to friends I dipped one end of baked cookies into melted chocolate and sprinkled a few crumbs of the chocolate on top for an absolutely beautiful cookie. PS. My husband loves them! This recipe will be added to my favorites recipe file! ❤️
The Monday Box says
Hi, Linda. I am so glad that you enjoyed the biscotti!! Your adaptation sound wonderful. This is a biscotti that I have given as gifts numerous times and, as you experienced, they are always a hit! Thanks for taking the time to let me know about your experience. 🙂
Leslie says
HELP! I just finished mixing the dough and it’s extremely crumbly, I can’t seem to press into into a loave shape. I’m not sure where I went wrong, I even weighed my ingredients to be sure. Is this normal for the dough and if not, any ideas on how I could save it?
Leslie says
Please cancel my comment. I finally figured out what happened to my dough. I inadvertently used double the flour. I think I’ve saved everything by doubling the rest of the ingredients & mixing all together. The dough tastes fantastic.
Sorry
The Monday Box says
No problem, Leslie! I am glad you figured out the problem at a point where you could fix it. I have been know to put something in the oven and then find the egg (that should have been in the batter) sitting on the counter! It happens. 🙂
DJ says
Hi, recipe sounds wonderful, what can I substitute for the coarsly ground coffee beans with, can I just use more of the espresso pwd or add instant regular coffee pwd
The Monday Box says
Hi, DJ! I have no idea what happened to your previous comment and my lengthy response. It has disappeared into cyber space. I will need to look into that! In the meantime, here is your original comment and my answer. Again my apologies for the technical issue. I hope you enjoy your biscotti!
“Hi, can’t wait to try this recipe, will try it first thing tomorrow! Wanted to know what to use instead of the coarsesly ground coffee as I only have instant espresso powder at home.
And which nuts do you recommend to add instead of the chocolate chips.”
My answer:”Hi, DJ. There is already instant espresso powder in the batter, so I wouldn’t add more. The cookies could get bitter. Just skip the coarsely ground coffee this time. I am the wrong person to ask for a nut recommendation….I am very allergic to tree nuts, which is why you won’t see them in my recipes (with the exception of the rare almond which I can cook with but not eat). My guess would be to go with any nut that you really like. Many biscotti recipes use almonds. They are kind of bland and go with a lot of flavors. However, if you have another favorite, go ahead and give it a try. ? I do recommend that you add the chocolate chips to future batches. They add extra chocolate flavor that makes these biscotti special.”
Miz Helen says
I would certainly enjoy a couple of these Biscotti with my coffee right now! You always make the most delicious treats! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon
Miz Helen