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
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 unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tablespoons espresso beans coarsely ground
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 a stand 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 into the biscotti dough.
- Divide dough in half and form two logs about 14” x 2”. Place logs on prepared baking sheet at least 4” apart for the first bake.
- 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.)
- Place slices, standing ½ inch apart, on a parchment lined cookie sheet for the second bake. Bake for 30 minutes until the surface of the cookies is dry ( though the chocolate chips will be gooey).
- Cool on a wire cooling rack. Store in an airtight container for up to 3 weeks.
Diane Minear
I have made a lot of biscotti but this recipe is the best chocolate recipe I have tried. I did not have Dutch processed cocoa so I used Hershey’s Special Dark and dark chocolate espresso beans. Absolutely delicious.
Linda
This recipe is absolutely fantastic. In my favourites.
Rita
Just found the answer on the cocoa and baking powder in older comments. Thanks!
Jaylene
These are absolutely the best biscotti I've ever had and made. This has been the 6th time I have made these since October 2022. I have made these with dipped chocolate dunked in chopped almonds, some with shredded coconut, and others with dried strawberries-crushed from Trader Joe's.
Thank you for this out of this world recipe!
Wendy Sondov
I'm so glad that you are finding so many delicious ways to enjoy this recipe!
Vicki P
This is my Go-To Biscotti recipe! It comes out perfect every time!
Wendy Sondov
Glad to hear that, Vicki! It's my favorite too.
Pam H
Made these today...delicious!!! Love adding the espresso powder cause it always makes chocolate more special, if that's possible!!
Great recipe.
Janet
These biscotti are heaven in every bite. My husband even uses the crumbs on his oatmeal! I’m going to try using some whole wheat flour and half oil, 1/2 butter to make them a bit healthier since they are so sinfully delicious I feel indulgent but what sweet, sweet guilt! Thank you for this incredible recipe!
Wendy Sondov
Thanks, Janet! I agree, these biscotti are special. I hope your adaptations work for you.
Janet
I used 1/2 c. White wheat flour for flour,
1/4 c butter + 1/4 c peanut oil, let the dough rest 15 minutes to soften the wheat flour and added 2 tsp. Orange juice for moisture and to mitigate any bitterness of taste. Otherwise followed your recipe. It turned out great!! I recommend good quality cocoa and chocolate to really let your recipe shine! I really appreciated your excellent advice on care packages for our heroes serving far from home. Thanks for all you do to help them feel our love and support!! 🙏🏻🙏🏻🙏🏻
Rita
Question, if I use natural cocoa, do I replace all of the baking powder with only 1/2 tsp of baking soda? Can’t wait to try these.
Kathryn
I make Biscotti often as I love to always have some onhand. This is my go-to recipe when craving a chocolate version. I use semi-sweet mini chips rather than chopping up the chocolate squares - just easier. Also, 1/2 cup cocao chips for extra crunch.
Wendy Sondov
Hi, Kathryn. I agree that biscotti are WONDERFUL to keep onhand.I'm happy to hear that these are one of your favorites. 🙂 I am curious about one of your adaptations. When you say you add cocao chips for extra crunch, are cocao chips and cocao nibs the same thing? Do you also use the coarsly ground espresso beans that are already in the recipe? I am always looking for places to add some extra cocao nibs crunch. 🙂
LuisaCA
These are Terrific! I also got a sister addicted to them. However I would suggest the second bake time be reduced to 15 minutes unless you like them really hard.
Maylien
Sorry, didn't realize I had already commented on these.
Still love them and want More right now!
Wendy Sondov
I'm glad you and your sister are loving these biscotti! One great thing about biscotti is that you can customize the texture by adjusting the second baking time just like you suggest. Thanks for sharing!
Maylien
Made these a couple weeks ago. Left the bulk with our daughter so I need to make more ! I think I will do the second bake for just 15 minutes so they won't be quite so hard. I loved them as written but I got one comment so I'm adjusting a bit. thanks for such a fantastic recipe!
Wendy Sondov
Hi, Maylien. I'm so glad you and your daughter enjoyed these biscotti! You do have to adjust baking times for taste and because different ovens bake differently. The times on recipes are only guidelines. Enjoy!
Carol
Love biscotti
Wendy Sondov
Hi, Carol. I love biscotti too and these are extra special! 🙂
Roberta
This is a keeper, I added crushed dark chocolate covered espresso beans 1\2 cup to batter. Delish!!!
Wendy Sondov
Hi, Roberta. I'm glad you enjoyed the biscotti. Using the crushed dark chocolate espresso beans was a great adaptation!
Maylien Swenerton
OMG ! These sholud come with a Warning!
Do NOT make these!
TOO Good!
Wendy Sondov
🤣 Glad you like the biscotti, Maylien!
Ranjana
Hi, thanks for this wonderful recipe! I am sure my grand children are going to love this. Just one question .. is this a freezer friendly dough? Thanks in advance.
Wendy Sondov
Hi! Yes, biscotti dough is great for freezing. I would form it into logs then let it defrost completely before baking. You can even bake the biscotti ahead of time and freeze them! Just be sure to wrap as airtight as possible to avoid freezer burn.
James c Jenni
Excellent biscotti my whole family is now making these
Wendy Sondov
Wonderful! I am delighted to hear that you and your family are enjoying this biscotti recipe!