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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Blend wet ingredients: In a separate small bowl, whisk together the vegetable oil, egg, vanilla extract, and dissolved, cooled instant coffee until smooth.
- 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.
- 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.
- Cool before slicing: Remove from the oven and allow the logs to cool on the tray for 15 minutes to firm up for slicing.
- 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.
- 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.
- Cool completely: Let the biscotti cool slightly on the tray, then transfer to a wire rack to cool completely, allowing them to harden further.
- 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.
- 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
