Chocolate Espresso Biscotti

These twice-baked Chocolate Espresso Biscotti combine rich cocoa and bold coffee flavors for a sophisticated, crunchy cookie that's perfect for dunking. With their deep mocha notes and satisfying texture, they're ideal for coffee breaks, gifts, and care packages - even surviving summer shipping without losing their signature snap.

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Prep Time: 25

Cook Time: 45

Total Time: 1 30

Servings: biscotti

Calories: 165kcal

Cost: $$

Equipment

Baking sheet
Parchment paper
Mixing bowls
Whisk
Serrated knife
Wire cooling rack
Microwave-safe bowl (for chocolate drizzle)

Ingredients

2 1/2 cups all-purpose flour
1/3 cup Dutch-process cocoa powder unsweetened
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
3 large eggs room temperature
1 tbsp espresso powder finely ground
2 tsp vanilla extract
1 cup dark chocolate chips 60-70% cacao
1/2 cup almonds toasted and chopped (optional)
For the optional chocolate drizzle:
4 oz dark or white chocolate chopped
1 tsp vegetable oil or coconut oil

Instructions

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk eggs and sugar until light and frothy, about 2 minutes.
Dissolve espresso powder in 1 tablespoon hot water, then add to the egg mixture along with vanilla extract. Whisk to combine.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The dough will be sticky.
Fold in chocolate chips and almonds (if using) until evenly distributed.
Divide the dough in half. With lightly floured hands, shape each portion into a log approximately 14 inches long and 2 inches wide on the prepared baking sheet, spacing them at least 3 inches apart.
Smooth the tops and sides of each log with slightly wet hands to prevent cracking during baking.
Bake for 25 minutes, or until the logs are firm to the touch and slightly cracked on top.
Remove from oven and let cool on the baking sheet for 15-20 minutes. Reduce oven temperature to 300°F (150°C).
Using a serrated knife, cut each log diagonally into ½-inch thick slices. Use a gentle sawing motion to prevent crumbling.
Arrange the slices cut-side down on the baking sheet and bake for 10 minutes.
Flip the biscotti and bake for another 10 minutes, or until they are dry and crisp.
Transfer to a wire rack and cool completely.
For the optional chocolate drizzle: Melt chocolate with oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Drizzle or dip cooled biscotti in melted chocolate and place on parchment paper until chocolate sets.
Store in an airtight container at room temperature for up to 3 weeks.

Notes

For the best flavor, toast almonds before adding them to the dough. Spread them on a baking sheet and bake at 350°F for 8-10 minutes until fragrant.

The key to perfect biscotti is in the cooling and cutting. Let the logs cool for at least 15 minutes after the first bake to prevent crumbling when slicing.

For extra crunch, you can leave the biscotti in the turned-off oven after the second bake as the oven cools.

If you don't have espresso powder, substitute 1 tablespoon of very finely ground coffee beans. Instant coffee can work in a pinch but provides less intense flavor.

These biscotti ship well and make excellent gifts. They maintain their crunch for weeks when stored properly in an airtight container.

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