Dark Chocolate Espresso Biscotti
Dark Chocolate Espresso Biscotti
Ingredients
For the Biscotti Dough
- 2 cups all-purpose flour
- 7/8 cup cocoa powder
- 1/4 cup espresso grounds
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 3/4 cups dark brown sugar
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 teaspoon double-strength brewed espresso
- 3 eggs, large
- 1 cup dark chocolate chips, rounded
For the Topping
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons raw sugar
- 1 pinch flaky sea salt
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, sift together the all-purpose flour, cocoa powder, espresso grounds, salt, and baking soda. Set aside.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
Add the vanilla extract and the double-strength brewed espresso to the creamed sugar and butter mixture, mixing until just combined.
⏱️ 1 min
- 5
Add the 3 eggs one at a time to the wet mixture, mixing well after each addition until fully incorporated.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 8
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.
⏱️ 5 min
- 9
Slightly flatten the tops of the logs with your hand.
⏱️ 1 min
- 10
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.
⏱️ 2 min
- 11
Sprinkle the logs generously with raw sugar and a pinch of flaky sea salt.
⏱️ 1 min
- 12
Bake the logs in the preheated 350°F oven for 30 to 40 minutes, or until firm to the touch and lightly browned.
⏱️ 35 min•🌡️ 350
- 13
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.
⏱️ 90 min
- 14
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.
⏱️ 5 min
- 15
Reduce the oven temperature to 325°F.
⏱️ 5 min•🌡️ 325
- 16
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.
⏱️ 15 min•🌡️ 325
Kitchen Tools
Nutrition Facts (per serving)
Dark Chocolate Espresso Biscotti
Ingredients
For the Biscotti Dough
- 2 cups all-purpose flour
- 7/8 cup cocoa powder
- 1/4 cup espresso grounds
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 3/4 cups dark brown sugar
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 1 tablespoon vanilla extract
- 1 teaspoon double-strength brewed espresso
- 3 eggs, large
- 1 cup dark chocolate chips, rounded
For the Topping
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
- 2 tablespoons raw sugar
- 1 pinch flaky sea salt
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, sift together the all-purpose flour, cocoa powder, espresso grounds, salt, and baking soda. Set aside.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
Add the vanilla extract and the double-strength brewed espresso to the creamed sugar and butter mixture, mixing until just combined.
⏱️ 1 min - 5
Add the 3 eggs one at a time to the wet mixture, mixing well after each addition until fully incorporated.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 8
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.
⏱️ 5 min - 9
Slightly flatten the tops of the logs with your hand.
⏱️ 1 min - 10
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.
⏱️ 2 min - 11
Sprinkle the logs generously with raw sugar and a pinch of flaky sea salt.
⏱️ 1 min - 12
Bake the logs in the preheated 350°F oven for 30 to 40 minutes, or until firm to the touch and lightly browned.
⏱️ 35 min•🌡️ 350 - 13
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.
⏱️ 90 min - 14
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.
⏱️ 5 min - 15
Reduce the oven temperature to 325°F.
⏱️ 5 min•🌡️ 325 - 16
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.
⏱️ 15 min•🌡️ 325