Decadent Double Espresso Biscotti

Decadent Double Espresso Biscotti

3.76 from 85 votes

At #2, espresso moves from an optional accent in the hazelnut recipe to the main flavor. This dough uses 2½ tablespoons of instant espresso powder, supported by unsweetened cocoa and a little brown sugar. Expect a crisp, coffee-forward biscotti, with optional mini chocolate chips for added sweetness. Choose this version if you want coffee flavor in the cookie itself.

Servings 12 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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Ingredients

  

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• 2 cups All-purpose flour (spooned and leveled)
• 2 tbsp Unsweetened cocoa powder (does not make it a chocolate cookie, but deeply enhances the coffee flavor)
• 1 tsp Baking powder (for the necessary structure and lift)
• 1/4 tsp Salt (balances the bitterness of the coffee)
• 3/4 cup Granulated sugar (for a crisp, classic texture)
• 1/4 cup Light brown sugar (packed, adds a slight caramel note)
• 2.5 tbsp Instant espresso powder (the star of the show; use a high-quality brand for the best flavor)
• 3 large Eggs (room temperature)
• 1 tsp Vanilla extract (rounds out the robust roasted notes)
• 1/2 cup Mini semi-sweet chocolate chips (optional, but they add lovely little pockets of sweetness to contrast the coffee)

Instructions

 

• Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the dough from sticking.
• In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
• In a separate large mixing bowl, thoroughly whisk the eggs, granulated sugar, light brown sugar, instant espresso powder, and vanilla extract. Whisk vigorously for a minute or two until the espresso powder is completely dissolved into the wet mixture.
• Gradually pour the dry flour mixture into the wet espresso mixture. Use a sturdy spatula or wooden spoon to mix until a dense, sticky dough forms.
• Gently fold in the mini chocolate chips until they are evenly distributed throughout the dark dough.
• Turn the dough out onto a lightly floured work surface. Divide it equally into two halves. Shape each half into a log measuring roughly 9 inches long by 2.5 inches wide. Place them on the prepared baking sheet with a few inches of space between them.
• Bake for 25 minutes, or until the logs are firm to the touch.
• Remove from the oven and let the logs cool on the baking sheet for exactly 10 to 15 minutes. Immediately lower the oven temperature to 325°F (165°C).
• Transfer the semi-cooled logs to a cutting board. Using a sharp serrated knife, slice them straight across or on a slight diagonal into 3/4-inch thick slices.
• Place the biscotti slices cut-side down back onto the baking sheet. Bake for 8-10 minutes, flip each piece over, and bake for a final 8-10 minutes until they are totally dry and crisp. Let them cool completely on a wire rack before serving!

Nutrition

Calories: 223kcalCarbohydrates: 40gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 47mgSodium: 105mgPotassium: 152mgFiber: 2gSugar: 21gVitamin A: 72IUCalcium: 42mgIron: 2mg

Calories: 223kcal

Meal Type: Dessert, Snack

Cuisine: italian-american

Keyword: cappuccino dipping cookies, espresso biscotti

Cooking Method: Baked

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Distributing the Coffee Flavor

Whisk the instant espresso powder thoroughly into the eggs, sugars, and vanilla until dissolved before adding the dry ingredients. This distributes the coffee throughout the dough rather than leaving pockets of powder.

The cocoa is part of the dough; the mini chocolate chips are optional. After the first bake, let the logs cool for 10–15 minutes before slicing with a sharp serrated knife.

Next: Elegant Vanilla Bean & Toasted Almond Biscotti. Our #1 recipe shifts from espresso and cocoa to vanilla and toasted almonds, with vanilla bean paste or extract flavoring the dough.