If you’re looking for a delightfully crunchy treat with a powerful punch of flavor, this Chocolate Espresso Biscotti Recipe is an absolute game-changer. Each bite offers a perfect balance of rich cocoa, bold espresso, and sweet hints of chocolate chips, making these biscotti an ideal companion for your morning coffee or an elegant afternoon snack. They’re simple to make yet have that artisanal, café-quality feel that will make your kitchen smell incredible and impress anyone lucky enough to try them.
Ingredients You’ll Need
The magic behind this Chocolate Espresso Biscotti Recipe comes from its straightforward ingredients that work in perfect harmony. From the cocoa powder that delivers deep chocolate notes to the espresso powder that awakens your senses, each element is thoughtfully chosen to build the flavor, texture, and irresistible aroma.
- 1 cup all-purpose flour: This forms the base of your biscotti, providing structure and a tender crumb.
- 1/2 cup cocoa powder: Adds rich, chocolatey flavor and a gorgeous deep brown color.
- 1/2 teaspoon baking powder: Gives just the right lift to keep your biscotti from being too hard.
- 1/4 teaspoon salt: Enhances sweetness and balances the flavors perfectly.
- 1/2 cup granulated sugar: Sweetens the dough and helps achieve the perfect crunchy texture.
- 2 large eggs: Bind everything together and contribute to that classic biscotti bite.
- 1 tablespoon instant espresso powder: Infuses a bold coffee flavor that pairs brilliantly with chocolate.
- 1/2 cup chocolate chips: Melts slightly in the baking process to create little pockets of gooey sweetness.
How to Make Chocolate Espresso Biscotti Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures a non-stick surface, making it easier to handle the biscotti later. Preheating is key to baking them evenly and achieving that signature crunch.
Step 2: Combine Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Mixing these well upfront not only blends the flavors but also ensures a uniform texture throughout your biscotti dough.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the sugar, eggs, and instant espresso powder until smooth and well incorporated. This mixture is where the magic begins — the espresso gives the dough a lovely depth, while the eggs add richness and moisture.
Step 4: Blend Wet and Dry Components
Gradually add the dry ingredient mixture to the wet ingredients, folding carefully until just combined. Then, gently fold in the chocolate chips. Be mindful not to overmix; you want the biscotti to be tender yet firm, with those delightful pockets of melted chocolate throughout.
Step 5: Shape the Dough into Logs
Lightly flour your working surface and divide the dough in half. Roll each portion into a log about 12 inches long. This shapes the biscotti for baking and slicing later — it helps them bake evenly and develop those classic elongated cookies you can dunk with pride.
Step 6: First Bake
Place both logs on your prepared baking sheet and bake for approximately 25 minutes until the dough feels firm to the touch. This initial baking cooks the dough through, setting it up perfectly for slicing. Afterward, let the logs cool for about 10 minutes; this makes them easier to slice without crumbling.
Step 7: Slice and Second Bake
Using a sharp serrated knife, slice the logs diagonally into about 1/2-inch thick pieces. Arrange these slices back on the baking sheet, cut side down, and bake for an additional 10 to 15 minutes. This second bake crisps up the biscotti to the signature crunch everyone loves, making them perfect for dipping or enjoying on their own.
How to Serve Chocolate Espresso Biscotti Recipe
Garnishes
While these biscotti shine on their own, a light dusting of powdered sugar or a drizzle of melted dark chocolate over the cooled cookies takes the presentation up a notch. Sprinkling a pinch of finely ground espresso on top enhances the coffee aroma beautifully, making them look as good as they taste.
Side Dishes
These biscotti make a fantastic partner to a steaming cup of espresso, cappuccino, or even hot chocolate. They also pair wonderfully with fresh berries or a small bowl of mascarpone cream for a sophisticated dessert plate that’s sure to impress guests.
Creative Ways to Present
For festive occasions, wrap bundles of biscotti in colorful cellophane tied with ribbon — they make excellent homemade gifts! Or arrange slices in a tall glass alongside spoons and napkins for a stylish coffee station setup. Their elegant shape lends itself well to creative serving ideas that delight both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
Store your biscotti in an airtight container at room temperature, and they’ll stay perfectly crisp for up to two weeks. The dry, crunchy nature of biscotti helps them keep well without losing any of their delightful texture or flavor.
Freezing
If you want to enjoy this chocolate espresso biscotti recipe at your leisure, frozen storage works beautifully. Place slices in a tight-sealing freezer bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months without any loss in taste.
Reheating
To revive the crunch, simply warm leftover biscotti in a preheated oven at 325°F (160°C) for about 5 to 7 minutes. Avoid using the microwave, as it can make them chewy rather than crisp. This quick step will refresh their texture and aroma perfectly.
FAQs
Can I substitute instant espresso powder with regular brewed coffee?
Instant espresso powder is concentrated and dries well into the dough, making it ideal for biscotti. Using brewed coffee could introduce extra moisture and affect the dough’s consistency. If you must substitute, use a much smaller amount of very strong coffee and reduce other liquids accordingly.
What’s the best way to slice biscotti without crumbling?
Letting the baked logs cool completely before slicing is critical. Use a sharp serrated knife and a gentle sawing motion to cut diagonal slices about half an inch thick. This technique helps maintain the shape and prevents excessive crumbling.
Can I add nuts to this Chocolate Espresso Biscotti Recipe?
Absolutely! Chopped almonds, hazelnuts, or pistachios complement the chocolate and espresso beautifully. Just fold in about 1/3 cup of your favorite nuts along with the chocolate chips for extra crunch and flavor dimension.
Is it possible to make these biscotti gluten-free?
Yes, by substituting all-purpose flour with a gluten-free blend suited for baking, you can create a gluten-free version. Be aware that texture may vary slightly, so a blend with xanthan gum often yields the best results.
How crunchy should biscotti be?
Traditional biscotti are quite crunchy to withstand dunking in coffee or tea, but they shouldn’t be so hard that they’re difficult to bite. The second bake crisps up the slices just enough for that satisfyingly firm texture.
Final Thoughts
This Chocolate Espresso Biscotti Recipe is a personal favorite that never fails to impress with its vibrant flavors and satisfying crunch. Whether you’re enjoying them as a cozy morning treat or sharing with friends over coffee, these biscotti add a delightful touch of gourmet charm to any day. Give this recipe a try—you might just discover your new go-to cookie for all occasions!
Print
Chocolate Espresso Biscotti Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 biscotti (approximately 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Chocolate Espresso Biscotti combine rich cocoa, bold espresso, and melty chocolate chips to create a crunchy, flavorful treat perfect for dunking in coffee or enjoying on their own. With a crisp texture and deep coffee-chocolate flavor, this baked Italian cookie is both sophisticated and satisfying.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon instant espresso powder
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to combine thoroughly.
- Combine Wet Ingredients: In a separate bowl, beat the granulated sugar, eggs, and instant espresso powder until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Then fold in the chocolate chips evenly.
- Shape Dough Logs: Lightly flour your work surface and divide the dough into two equal portions. Shape each portion into a log approximately 12 inches long.
- Bake Logs: Place the logs on the prepared baking sheet and bake for about 25 minutes until they become firm to the touch. Remove from the oven and allow them to cool for 10 minutes.
- Slice Biscotti: Using a sharp knife, slice the cooled logs diagonally into biscotti-shaped pieces, about 1/2 inch thick.
- Second Bake for Crispness: Arrange the biscotti slices cut-side down on the baking sheet and bake for an additional 10-15 minutes until they are crisp and dry.
Notes
- Ensure the dough logs are evenly shaped for uniform baking.
- Allow the biscotti to cool completely before storing to maintain crispness.
- For a stronger coffee flavor, add an extra 1/2 tablespoon of espresso powder.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- Try dipping biscotti in melted chocolate for an extra indulgent treat.
