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Chocolate Espresso Biscotti

BiscottiCoffee, chocolate and cinnamon are wonderful together. These crunchy cookies are a perfect treat.

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 36 Biscuits


2 cups unbleached flour
1 cup granulated sugar, whirl in a food processor if coarse
1 tsp baking powder
1 tsp espresso powder
1 tsp cinnamon
1/2 tsp table salt
2 large eggs
1/3 cup oil
1 1/2 tsp vanilla extract
1 cup chocolate chips.


Preheat oven to 180 degrees C / Gas Mark 4. Line a baking sheet with a silicone mat or parchment paper.

In the bowl of a standing mixer combine flour, sugar, baking powder, espresso powder, cinnamon and salt. Add eggs, oil, vanilla and beat on medium sped until combined.

On a cutting board roughly chop the chocolate chips into smaller bits. Using a bench scraper transfer the chocolate, including the finely chopped bits into the mixing bowl. Beat on low speed until combined.

Transfer dough to silicone lined biscuit sheet. Cut into three equal portions. Using wet hands, shape each portion into a log approximately 8″x2″, leaving as much space as possible between logs. The dough will spread.

Place sheet in preheated oven and bake 35 minutes, until light brown. Remove pan from oven and let logs cool on sheet for 10-15 minutes. Transfer logs to a cutting board and, using a sharp chefs knife, slice horizontally into 1/2 inch wide strips.

If you want a super crunchy, biscotti style biscuit, return to sheet and continue baking for 15 minutes. Remove from oven and cool on rack.

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