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Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, sift together the all-purpose flour, cocoa powder, espresso grounds, salt, and baking soda. Set aside.

In a separate large bowl, using an electric mixer, cream together the dark brown sugar, granulated sugar, and unsalted butter for 3 to 5 minutes until the mixture is light and fluffy.

Add the vanilla extract and the double-strength brewed espresso to the creamed sugar and butter mixture, mixing until just combined.

Add the 3 eggs one at a time to the wet mixture, mixing well after each addition until fully incorporated.

Gradually add the sifted dry ingredients into the wet mixture, mixing on low speed until just combined and no dry streaks remain. Be careful not to overmix.

Gently fold in the dark chocolate chips until evenly distributed throughout the dough.

Divide the dough in half. On the prepared baking sheet, form each half into a log approximately 2 to 2 1/2 inches wide and about 12 inches long.

Slightly flatten the tops of the logs with your hand.

In a small bowl, whisk together the remaining 1 egg and 1 tablespoon of water to create an egg wash. Brush the egg wash generously over the top and sides of both dough logs.

Sprinkle the logs generously with raw sugar and a pinch of flaky sea salt.

Bake the logs in the preheated 350°F oven for 30 to 40 minutes, or until firm to the touch and lightly browned.

Remove the logs from the oven and transfer them to a wire rack. Let them cool completely for 1 1/2 hours. This is crucial for easy slicing.

Once completely cooled, use a sharp serrated knife to carefully slice the logs into individual biscotti pieces, about 1/2 inch thick, on a slight diagonal.

Reduce the oven temperature to 325°F.

Arrange the sliced biscotti cut-side down on the baking sheet. Return them to the oven for a second bake. For softer biscotti, bake for 5 to 8 minutes. For crunchier biscotti, bake for 12 to 15 minutes, flipping halfway through. Let cool completely on a wire rack before serving.


Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, sift together the all-purpose flour, cocoa powder, espresso grounds, salt, and baking soda. Set aside.

In a separate large bowl, using an electric mixer, cream together the dark brown sugar, granulated sugar, and unsalted butter for 3 to 5 minutes until the mixture is light and fluffy.

Add the vanilla extract and the double-strength brewed espresso to the creamed sugar and butter mixture, mixing until just combined.

Add the 3 eggs one at a time to the wet mixture, mixing well after each addition until fully incorporated.

Gradually add the sifted dry ingredients into the wet mixture, mixing on low speed until just combined and no dry streaks remain. Be careful not to overmix.

Gently fold in the dark chocolate chips until evenly distributed throughout the dough.

Divide the dough in half. On the prepared baking sheet, form each half into a log approximately 2 to 2 1/2 inches wide and about 12 inches long.

Slightly flatten the tops of the logs with your hand.

In a small bowl, whisk together the remaining 1 egg and 1 tablespoon of water to create an egg wash. Brush the egg wash generously over the top and sides of both dough logs.

Sprinkle the logs generously with raw sugar and a pinch of flaky sea salt.

Bake the logs in the preheated 350°F oven for 30 to 40 minutes, or until firm to the touch and lightly browned.

Remove the logs from the oven and transfer them to a wire rack. Let them cool completely for 1 1/2 hours. This is crucial for easy slicing.

Once completely cooled, use a sharp serrated knife to carefully slice the logs into individual biscotti pieces, about 1/2 inch thick, on a slight diagonal.

Reduce the oven temperature to 325°F.

Arrange the sliced biscotti cut-side down on the baking sheet. Return them to the oven for a second bake. For softer biscotti, bake for 5 to 8 minutes. For crunchier biscotti, bake for 12 to 15 minutes, flipping halfway through. Let cool completely on a wire rack before serving.
