Espresso & Dark Chocolate Biscotti Recipe

Introduction

Espresso and dark chocolate biscotti are crisp, coffee-infused cookies perfect for dipping in your morning brew. Packed with rich chocolate chips and a hint of vanilla, they offer a delightful balance of bold flavors and satisfying crunch.

Ingredients

• 300g plain flour
• 100g caster sugar
• 50g light brown soft sugar
• 1½ tsp baking powder
• 80g vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
• 250g dark chocolate chips

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan)/gas mark 4 and line a baking tray with parchment paper. In a large bowl, combine the plain flour, caster sugar, light brown sugar, baking powder, and a pinch of salt. Stir well to mix the dry ingredients.
2. Step 2: In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and the cooled dissolved coffee until fully combined.
3. Step 3: Gradually pour the wet mixture into the dry ingredients, mixing until a dry dough forms. Fold in 100g of the dark chocolate chips. Knead the dough gently until smooth. If it feels too dry to knead, add 1 tablespoon of water to help.
4. Step 4: Divide the dough into two equal parts. Shape each portion into a log approximately 25cm long and 8cm wide. Place both logs onto the prepared baking tray.
5. Step 5: Bake for 25 to 30 minutes, then let the logs cool on the tray for 15 minutes.
6. Step 6: Reduce the oven temperature to 160°C (140°C fan)/gas mark 3. Using a sharp knife, slice the logs crosswise into 1–2cm thick pieces, yielding about 16 biscotti in total.
7. Step 7: Arrange the slices back on the tray and bake for an additional 15 to 20 minutes, turning the tray halfway through to ensure even baking.
8. Step 8: Let the biscotti cool slightly on the tray before transferring them to a wire rack to cool completely.
9. Step 9: Melt the remaining 150g of dark chocolate chips either in the microwave in short 20-second bursts or over a bain-marie until smooth. Dip one end of each fully cooled biscotti into the melted chocolate, then place them on parchment paper to set.

Tips & Variations

• For a tiramisu twist, soak leftover biscotti in coffee to soften them before layering in place of sponge fingers. This adds texture and deepens flavor.
• If you prefer a less intense coffee flavor, reduce the instant coffee granules to 1 tablespoon.
• Add chopped nuts like almonds or hazelnuts for extra crunch and flavor.

Storage

Store biscotti in an airtight container at room temperature for up to five days. These cookies stay crisp and are perfect for dipping into coffee or tea. Reheating is not necessary, but you can warm them briefly in a low oven to refresh the crunch if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole coffee instead of instant coffee granules?

Instant coffee dissolves completely, providing flavor without grit. Using brewed coffee might make the dough too wet, so it’s best to stick with the coffee granules dissolved in water for this recipe.

Why do biscotti get baked twice?

Biscotti are baked twice to achieve their signature dry and crunchy texture. The first bake cooks the dough into logs, and the second bake after slicing dries them out for that perfect crispness.

Espresso & Dark Chocolate Biscotti Recipe

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★★★★★

4.9 from 116 reviews

• Author: Luna
• Total Time: 1 hour 5 minutes
• Yield: Approximately 16 biscotti 1x

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Description

Delight in these Espresso & Dark Chocolate Biscotti, a crunchy twice-baked Italian treat infused with rich coffee flavor and studded with dark chocolate chips. Perfect for dunking in your morning coffee or an indulgent afternoon snack, these biscotti combine the robust taste of espresso with the sweetness of dark chocolate, finished with a decadent chocolate dip.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 300g plain flour
• 100g caster sugar
• 50g light brown soft sugar
• 1½ tsp baking powder
• Pinch of salt
• 250g dark chocolate chips (divided: 100g for dough, 150g for dipping)

Wet Ingredients

• 80g vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
• Optional: 1 tbsp water (if dough is too dry)

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Instructions

1. Preheat and prepare baking tray: Heat your oven to 180°C (160°C fan) or gas mark 4. Line a baking tray with baking parchment and set aside.
2. Mix dry ingredients: In a large bowl, combine the plain flour, caster sugar, light brown soft sugar, baking powder, and a pinch of salt. Stir well to evenly distribute all dry components.
3. Blend wet ingredients: In a separate small bowl, whisk together the vegetable oil, egg, vanilla extract, and dissolved, cooled instant coffee until smooth.
4. Combine wet and dry mixtures: Gradually pour the wet mixture into the bowl with dry ingredients. Mix until a dry, crumbly dough forms. Fold in 100g of the dark chocolate chips. Knead the dough gently until smooth; if too dry to knead comfortably, add up to 1 tbsp of water.
5. Shape and first bake: Divide the dough into two equal pieces. Shape each into a log approximately 25cm long and 8cm wide. Place both logs carefully onto the prepared baking tray. Bake in the preheated oven for 25-30 minutes until firm to touch but not browned excessively.
6. Cool before slicing: Remove from the oven and allow the logs to cool on the tray for 15 minutes to firm up for slicing.
7. Slice and second bake: Reduce oven temperature to 160°C (140°C fan) or gas mark 3. Using a sharp knife, slice the biscotti logs crosswise into 1-2cm thick slices, yielding approximately 16 pieces. Return slices to the baking tray in a single layer.
8. Bake biscotti until crisp: Bake the slices for an additional 15-20 minutes, turning the tray halfway through to ensure even crisping. The biscotti should be dry and crunchy when done.
9. Cool completely: Let the biscotti cool slightly on the tray, then transfer to a wire rack to cool completely, allowing them to harden further.
10. Melt chocolate and dip: Melt the remaining 150g of dark chocolate chips either in the microwave using 20-second bursts until smooth or in a heatproof bowl over simmering water. Dip one end of each cooled biscotti into the melted chocolate and place on baking parchment to set.
11. Store: Once the chocolate has set, store biscotti in an airtight container for up to five days to retain freshness.

Notes

• For a tiramisu twist, use leftover biscotti in place of sponge fingers by softening them in coffee first; they retain texture and add rich espresso flavor.
• If the dough feels too dry and crumbly, gradually add small amounts of water to assist kneading.
• Ensure biscotti are fully cooled and dry for maximum crunch and longer shelf life.
• Dark chocolate chips of good quality will enhance the flavor; adjust chocolate quantity to preference.
• Adjust oven temperature based on your oven’s behavior; fan ovens may require slightly lower temperature.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: espresso biscotti, dark chocolate biscotti, coffee biscotti, Italian dessert, twice baked cookies, crunchy biscotti