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
Scale
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.
