Go Back
–+ servings
Chocolate Espresso Biscotti

Irresistible Chocolate Espresso Biscotti That'll Wow Your Tastebuds

Chocolate Espresso Biscotti combines rich chocolate and coffee flavors in a delightful crunch, perfect for coffee lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscotti Dough
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free flour blend.
  • 1 cup Granulated Sugar Reduce to ½ cup and mix in applesauce for lower sugar.
  • ⅓ cup Cocoa Powder Feel free to reduce for a less intense flavor.
  • 2 tablespoons Espresso Powder Can use finely ground coffee.
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • ½ teaspoon Salt Omit for low-sodium diet.
  • 2 large Eggs For vegan version, replace with flax eggs.
  • ½ cup Butter Substitute with plant-based butter for dairy-free.
  • 1 teaspoon Vanilla Extract
  • 1 cup Chocolate Chips/Chopped Chocolate Can substitute with nuts.
For the Finishing Touch
  • 1 egg Egg Wash Optional for a shiny finish.

Equipment

  • Oven
  • Mixing bowls
  • Baking Sheet
  • parchment paper
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt.
  3. In another bowl, beat the eggs until frothy, then mix in melted butter and vanilla extract.
  4. Gradually combine the dry ingredients with the wet mixture until just incorporated.
  5. Shape the dough into two logs on the baking sheet, brushing the tops with egg wash.
  6. Bake for 25 to 30 minutes until firm to touch and slightly cracked on top.
  7. Let cool on the baking sheet for 15 minutes, then slice into ¾-inch pieces.
  8. Arrange the sliced pieces cut side down on the baking sheet and return to oven for 15 to 20 minutes.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure the butter is cooled to prevent cooking the eggs. Store in an airtight container for optimal freshness.

Tried this recipe?

Let us know how it was!