Chocolate Espresso Biscotti


Chocolate and espresso are a wonderful flavor combination. As with so many desserts, the biscotti tastes better a day or two after they are made.

012These cookies ship well, so keep that in mind when you are looking for a treat to ship to a loved one.

There are so many different flavor combinations you can make with this slender versatile cookie. The possibilities are endless.

Biscotti means twice baked in Italian. That does not mean these cookies are hard to make. Oh no far from it. Never before have I made something so easy and with very little effort.

You can get most, if not all of the ingredients from your local grocery store.

You could probably purchase biscotti from your grocery store, but these are so easy to make why would you want to?

These cookies are hard and crunchy. They stand up to multiple dunkings into your favorite drink.

So if you are a dunker this cookie is for you.

I love to serve with morning coffee or late afternoon with a cocktail.

Print Print Recipe

Chocolate Espresso Biscotti


1/3 cup butter softened

2/3 cup white sugar

1/4 cup cocoa powder

2 teaspoons baking powder

2 eggs

2 teaspoons espresso coffee

2 cups all purpose flour

1/2 cup mini chocolate chips


Preheat oven to 375 degrees
In a large mixing bowl fitted with a paddle attachment, add butter, sugar, cocoa and baking powder. Beat until combined. Add eggs to mixture one at a time. Add the espresso. Beat in as much flour as you can if the mixer appears to be struggling, stir in the rest of the flour by hand. Fold in chocolate chips. The dough should be really thick.

Divide the dough in half, and on a floured surface shape into a log. Place logs side by side on a cookie sheet. Flatten the logs down with your fingers until they are about 2-3 inches wide

Bake for 25 minutes.

Allow to cool one hour, then cut logs diagonally about 1/2 inch slices. Lay slices on a cookie sheet. Bake 8-10 minutes or until very crisp. Cool on rack. Store in airtight container for up to 1 week.





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6 Responses to “Chocolate Espresso Biscotti”

  1. #
    Jacquie — December 27, 2012 at 4:22 am

    What do you do with the chocolate chips and the expresso? Is it expresso powder?


  2. #
    Libby Dodd — December 27, 2012 at 2:33 pm

    I’m with Jaquie–You don’t list an amount of flour in the ingredients, you don’t say what to do with the chips and espresso, or whether it is espresso powder or liquid. Help


  3. #
    vgantley — December 27, 2012 at 5:57 pm

    So sorry about that. You fold them in. the recipe has been updated.


  4. #
    vgantley — December 27, 2012 at 5:58 pm

    Sorry about that the recipe has been updated. I blame this one on sheer exhaustion.


  5. #
    Judit & Corina @WineDineDaily — December 27, 2012 at 6:46 pm

    Looks scrumptious Veronica!


  6. #
    Debra — December 31, 2012 at 8:54 pm

    I usually make some biscotti for gifts. Guess that also did not make my list of to dos in time this year.

    This sounds delicious and it is another recipe (now that I have time to sit down and catch up on my reading) that I will be saving until next year.


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