Calling all coffee lovers! If you want a treat that perfectly complements your morning brew, this is it. Packed with rich espresso powder and a subtle hint of cocoa, these crunchy biscuits deliver an incredible depth of roasted flavor. Their robust profile and sturdy, twice-baked texture make them the ultimate dunking companion for a hot cappuccino or a strong shot of espresso.
Ingredients
- 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