Description
The beauty of chocolate espresso biscotti lies in its perfect balance of bitter and sweet, with just enough coffee punch to complement rather than compete with your favorite brew. Unlike softer cookies that might crumble into your cup, properly made biscotti maintains its structure while absorbing just enough liquid to soften slightly – creating that perfect textural contrast that keeps you reaching for another piece.
Ingredients
Base Ingredients:
- 2¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder (or finely ground coffee)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- ¼ cup melted butter, cooled slightly
- 1 teaspoon vanilla extract
Chocolate Elements:
- ½ cup mini chocolate chips
- ¼ cup chopped dark chocolate (optional, for extra richness)
Finishing Touch:
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a medium bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking powder, and salt until evenly combined. The mixture should have a lovely chocolate-coffee aroma even at this stage – that’s your first sign you’re on the right track.
In a separate large bowl, beat the eggs until slightly frothy, then stir in the melted butter and vanilla extract. The key here is ensuring your butter isn’t too hot, which would cook the eggs and create an unpleasant texture. Room temperature butter works beautifully and incorporates more smoothly.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. The dough will seem quite stiff – this is exactly what you want. Fold in the chocolate chips and chopped chocolate, distributing them evenly throughout the mixture. Don’t worry if the dough feels more like a firm, slightly sticky mass rather than traditional cookie dough.
Turn the dough onto your prepared baking sheet and divide it in half. Using lightly floured hands, shape each portion into a log approximately 12 inches long and 2½ inches wide. Space them at least 3 inches apart, as they’ll spread during baking. Brush the tops with egg wash and sprinkle with coarse sugar if desired.
Bake for 25-30 minutes, until the logs feel firm to the touch and have developed a slightly cracked surface. They should spring back lightly when pressed. The tops will look set but won’t be deeply golden – resist the urge to over-bake at this stage.
Allow the logs to cool on the baking sheet for exactly 15 minutes. This cooling period is crucial – too short and they’ll crumble when sliced; too long and they’ll become difficult to cut cleanly. Using a sharp serrated knife, cut each log diagonally into ¾-inch thick slices, using a gentle sawing motion.
Arrange the sliced biscotti cut-side down on the same baking sheet (no need to re-line). Return to the oven for 15-20 minutes, flipping halfway through if you want even browning on both sides. They’re finished when they feel firm and sound hollow when tapped gently.
Transfer the finished biscotti to a wire rack and allow them to cool completely. This final cooling is when they achieve their signature crispy texture. Resist sampling too early – warm biscotti will seem disappointingly soft compared to their properly cooled counterparts.
Nutrition
- Calories: 95
- Sugar: 8g
- Fat: 2g
- Carbohydrates: 18g
- Protein: 3g