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.
Chocolate Espresso Biscotti
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
Directions
- 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.
Packing Tips
Wrap pairs of biscotti in plastic wrap, then store in an air tight container or zip lock bag. If shipping in hot weather, leave out the chocolate chips. Chopped nuts can be substituted for the chocolate chips, if desired.
Baking tools I used and recommended in this post:
The Monday Box participates in the Amazon Affiliate Program. If you chose to purchase a product after following a link on this page, I will receive a small commission, at no cost to you, which helps make The Monday Box possible.
For more delicious coffee cookies, don’t miss these!
Chocolate Espresso Spritz Cookies
Beth says
These look super tasty! I’ll have to keep them in mind for the next time I want to mail something to my mom…she would love them!
themondaybox says
Thanks. I hope you do get to bake these for your mom.If she likes chocolate and coffee, she will love these! ( Save a few for yourself. The recipe makes alot.)
DJ says
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.
The Monday Box says
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.
Ashley says
These look amazing! I love biscotti and chocolate/espresso is one of my favorite combinations. I need to try these asap!
themondaybox says
I hope you love them as much as we do. The flavors are so rich. We’ve tried them both a little softer and crunchier. Both are great!
Tricia @ saving room for dessert says
Oh very nice Wendy. I adore chocolate and these look perfect! Thanks 🙂
themondaybox says
Thanks, Tricia. These really are incredibly chocolaty. Enjoy!
Ginny says
I make tons of biscotti and these are on the top of my list! The rich chocolate taste combined with the freshly ground espresso beans create such a distinguished taste!! My italian family loves when I bake these! Thanks for the great recipe!
The Monday Box says
Wow! THANK YOU, Ginny! That certainly is a huge compliment for these biscotti! 🙂 I am so glad you and your family are enjoying these biscotti. I couldn’t agree with you more! I think these are the ultimate dipping cookie. The majority of the cookie eating world doesn’t realize how amazing biscotti can be. Oh, well. That leaves more for us! 😉
Kathy costantino says
I made these using the cocoa and the baking soda substitution. The flavor is divine but the biscotti did not spread right. Will try again with the Dutch process and baking powder. Would not recommend the substitution
The Monday Box says
Hi, Kathy. I am sorry that the substitution did not work for you! I made the biscotti in the photos (and many more since then) using Droste’s Dutch process cocoa and baking powder. The substitution idea came from the original Alice Medrich recipe. I haven’t tried the substitution, but will now try it myself to perhaps remove it from the recipe. Thank you for the heads up! As you enjoyed the flavor, I hope you will try these again with Dutch process cocoa and baking powder.
Karren says
I love biscotti but I have never made it, your recipe looks really good.
Thanks for sharing on the Friday Features party this week. Hope you have a great week!
Karren
The Monday Box says
Thanks, Karren! This recipe is one of the most popular on the blog. Everyone seems to love the flavors and the crunch! Give it a try. I think you will be amazed how easy it is! Thanks for hosting the Friday Features party!
Katie says
This sounds so lovely and elegant – perfect treat for when I have my ladies over for an afternoon beverage! I’ve gotta try making biscotti, never done it before! Thanks for sharing at #HappinessIsHomemade this week, pinned!
The Monday Box says
Thanks, Katie! Biscotti are really easy to make. Try it! Don’t be intimidated by the extra baking time. The two rounds of baking only make biscotti take a little longer to prepare, but the results are so delicious!
Leslie says
I never do this. I never write a review or contact people. I am a principal of very challenging special education students. I enjoy baking for others.I am very, very picky and knowledgeable about good food.I also believe in positive reinforcement. I have tried two of your recipes, the lemon bars and the chocolate espresso biscotti.
The lemon bars were a hit and gone immediately.
The biscotti are one of the best recipes I have ever seen for biscotti.
It worked perfectly! they are amazing, delicious and well hidden in the house until I can bake again.
I appreciate how much time you spend on your site and just wanted you to know that it is great that you take the time to share everything you do. I will also pass on your excellent recipes to spread the word.
Thank you so much.
The Monday Box says
Leslie, thank you so much for taking the time to share your kind words and compliments! It is an understatement to say that you made my day! Knowing that when you baked the lemon bars and chocolate espresso biscotti, the recipes were easy to follow and produced the desired results is essential to me. Knowing that you and others enjoyed the recipes means The Monday Box is accomplishing my goal of sharing home-baked love. Thank you!
Jhuls says
Perfect-looking biscotti! Chocolate and espresso are just two of my favorites in baking. These are amazing with my cup of tea. Thanks for sharing!
The Monday Box says
Thank you, Jhuls! Chocolate and espresso are an awesome combination!
Kirsty Hijacked By Twins says
Oh wow these look and sound so good! My hubby and I would love them! Popping over from #TickleMyTastebuds x
The Monday Box says
Thanks, Kristy! These biscotti are favorites at my house AND in care packages. 🙂 I hope you will give them a try. Thanks for popping over. Come back soon. 🙂
Marie says
OOOh! I love biscotti and these look incredible! Thanks for sharing your recipe with us at Merry Monday this week! I can’t wait to give it a try.
The Monday Box says
Thanks, Marie! These biscotti are a favorite at my house and on the blog. I hope you will love them too! Thank you for hosting Merry Monday. Wishing you a peace filled New Year!
Ashley says
These turned out AMAZING!!!! Made these for Thanksgiving. And forgot to comment. But I’m getting ready to make another batch for my family Christmas party this weekend. Thank you soo much for sharing this recipe. It’s one I’m keeping!!! Happy New Years!!!
The Monday Box says
Thanks so much, Ashley, for letting me know you enjoyed the biscotti!! I think it is hard to not fall in love with these biscotti. I’ve made them many times and keep getting asked to make more! I hope you had a wonderful Christmas and New Years!
Becky says
Do these come out super crispy? I like biscotti to be a tiny bit chewy but crispy at the same time…if that makes any sense!?
The Monday Box says
Hi, Becky! Yes, that makes complete sense to me. I don’t like super hard biscotti. All of my biscotti recipes are crunchy, but not hard (if that makes sense? 🙂 ). That way they are sturdy enough to dunk, but edible as a stand alone cookie. Biscotti with fruit (jam or dried bits) give the greatest chew. These Chocolate Espresso Biscotti are also crunchy, but not hard. I don’t think I would describe the texture as being a bit chewy at first, but they keep very well and after a week or two, there is a softening that could be described as a chew. I hope this helps! These biscotti are my family (and readers’) favorite! If you give them a try, please let me know what you think!
Rhea says
I love to make anything that goes with coffee,I make allot of biscottis and scones, so I’m always on the lookout for new recipes. When I found this one I was anxious to try it, and I’m so glad I did!! It was easy to put together and I liked the second baking technique, and that they turned out super scrumptious was even better!! Thank you so much for the great recipe
The Monday Box says
Thanks so much, Rhea, for taking the time to let me know that you enjoyed these biscotti! This one is definitely a favorite at my house too!
April J Harris says
Oh Wendy, I know what you mean about Pinterest. It’s such an amazing resource, as well as a great source of traffic to my blog. I have a real weakness for biscotti, and the idea of chocolate espresso biscotti makes me incredibly happy! Your biscotti look delicious and your step by step instructions are so helpful. I’ve always been a little intimidated by cookies that need to be baked twice, but I think I’ll be giving these a try soon. Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party. Have a lovely week ahead!
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
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.”
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. 🙂
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. 🙂
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!
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! 🙂
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!
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! 🙂
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.
Debra Johnson Dahrouge says
Super easy and yummy! The results are impressive.
Wendy Sondov says
Thanks, Debra! I’m glad you enjoyed the biscotti!
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.