These chocolate espresso biscotti are crisp, chocolatey, and packed with mini chocolate chips. Cocoa powder gives them their rich chocolate flavor, while a touch of espresso powder adds a subtle coffee note that brings out the chocolate.
They’re perfect for dunking into a cup of coffee or enjoying as an afternoon treat. Whether you’re baking for the holidays or adding something a little different to your cookie tray, these chocolate biscotti are a delicious addition.
Why You’ll Love These Chocolate Espresso Biscotti
Rich chocolate flavor: Cocoa powder and mini chocolate chips give these biscotti plenty of chocolate flavor.
A hint of espresso: A little espresso powder enhances the chocolate without overpowering it.
Perfect for dunking: Their crisp texture makes them perfect for dipping into coffee, espresso, or hot chocolate.
Great for the holidays: They make a lovely addition to a Christmas cookie tray and are easy to package for gifting.
Make-ahead friendly: Biscotti keep well, making them a great cookie to bake ahead of the holiday rush.
Ingredients You’ll Need
Unsalted butter: Adds richness and a tender texture to the biscotti.
Granulated sugar: Sweetens the dough and helps create a crisp texture.
Eggs: Bind the ingredients together and give the biscotti structure.
Vanilla extract: Adds a little warmth and enhances the chocolate flavor.
All-purpose flour: Provides the structure for the biscotti.
Unsweetened cocoa powder: Gives the biscotti their chocolate flavor and dark color.
Mini semisweet chocolate chips: Add little pockets of chocolate throughout the biscotti.
Instant espresso powder: A small amount enhances the chocolate flavor without making the biscotti taste strongly of coffee.
Baking powder: Helps the dough rise slightly during baking.
Kosher salt: Balances the sweetness and brings out the chocolate flavor.
Ground cinnamon: Adds a subtle warmth that complements the chocolate and espresso.
How to Make Chocolate Espresso Biscotti
Step 1: Prepare the oven and baking sheet.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Step 2: Cream the butter and sugar.
In a mixing bowl, beat the softened butter and granulated sugar until light and creamy.
Step 3: Add the wet ingredients.
Mix in the egg and vanilla extract until combined.
Step 4: Combine the dry ingredients.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, kosher salt, cinnamon, and espresso powder.
Step 5: Make the dough.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Fold in the mini chocolate chips.
Step 6: Shape the biscotti.
Scoop half the dough onto one side of the prepared pan and, using wet hands, pat it into a 10-inch x 2-inch rectangle, about 1 inch thick. Repeat with the remaining dough.
Step 7: First bake.
Bake for 20 to 30 minutes, until the logs are set. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325°F.
Step 8: Slice the biscotti.
Carefully transfer the logs to a cutting board. Use a serrated knife to slice the biscotti diagonally, about ½ to ¾ inch wide. Draw the knife back and forth through the logs rather than pressing down to help prevent crumbling.
Step 9: Second bake.
Return the slices to the baking sheet, standing them upright with about ½ inch between each. Bake for another 25 to 30 minutes, until dry and crisp. Remove from the oven and transfer to a wire rack to cool completely.
Step 10: Decorate (optioal)
Dip or drizzle the cooled biscotti with melted chocolate, if desired. Allow the chocolate to set before serving.
Tips for Making Chocolate Espresso Biscotti
Measure the flour correctly: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the biscotti dry.
Don’t overmix the dough: Mix just until the ingredients come together to keep the biscotti from becoming tough.
Let the log cool slightly before slicing: This helps the biscotti hold their shape and makes slicing easier.
Use a serrated knife: A gentle sawing motion helps create clean slices without crumbling the biscotti.
Adjust the second bake to your preference: Bake longer for a crispier biscotti or a little less for a slightly tender center.
How to Store Chocolate Espresso Biscotti
Allow the biscotti to cool completely before storing. Transfer them to an airtight container and keep at room temperature for up to 2 weeks.
For longer storage, biscotti can be frozen in an airtight, freezer-safe container for up to 3 months. Allow them to thaw at room temperature before serving.
Frequently Asked Questions
Why are biscotti baked twice?
Biscotti are baked twice to give them their signature crisp texture. The first bake cooks the dough into a firm log, while the second bake dries out the individual slices.
Can I make biscotti ahead of time?
Absolutely! Biscotti are great for making ahead because they keep well at room temperature. Bake them a few days before serving or packaging them for holiday gifts.
Why did my biscotti crumble when slicing?
The log may have cooled too much or not enough before slicing, or the knife may not have been sharp enough. Use a serrated knife and a gentle sawing motion for cleaner slices.
Can I leave out the espresso powder?
Yes. The espresso powder enhances the chocolate flavor, but you can leave it out if you prefer. The biscotti will still have plenty of chocolate flavor.
1.5cup, plus 2 tbsall-purpose flour, spooned and leveled
½cupunsweetened cocoa powder
1.5teaspoonbaking powder
½teaspooninstant espresso powder
¼teaspooncinnamon
¼teaspoonkosher salt
6tbsunsalted buttersoftened
⅔cupgranulated sugar
2largeeggsroom temperature
2teaspoonvanilla extract
½cupmini semisweet chocolate chips
For Decorating (optional)
melted chocolatewhite or semisweet
Christmas sprinkles
Instructions
Preheat the oven to 350 degrees F. Combine the flour, salt, baking powder, espresso powder, and cinnamon. Set aside.
In a mixing bowl, cream the butter and sugar together until fluffy. Scrape down the sides and add the eggs and vanilla. Beat until combined.
Combine half of the flour mixture, then mix in the other half. Fold in the chocolate chips.
Scoop half the dough onto one side of the prepared pan and, using wet hands, pat it into a 10-inch x 2-inch rectangle, about 1 inch thick. Repeat with the remaining dough.
Bake for 20 to 30 minutes, until the logs are set. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board. Use a serrated knife to slice the biscotti diagonally, about ½ to ¾ inch wide. Draw the knife back and forth through the logs rather than pressing down to help prevent crumbling.
Return the slices to the baking sheet, standing them upright with about ½ inch between each. Bake for another 25 to 30 minutes, until dry and crisp. Remove from the oven and transfer to a wire rack to cool completely.
Dip or drizzle the cooled biscotti with melted chocolate, if desired. Allow the chocolate to set before serving.