Rich & Decadent Chocolate Espresso Biscotti - Perfect for Dipping!

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and adds rich flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

Preheat the oven to 350°F.

In a stand mixer, add 113 g of softened butter, 170 g of cane sugar, and 1 teaspoon of vanilla extract. Mix on low until combined and there are no butter chunks.

Add in 2 large eggs and mix for just a few rotations to break the yolks.

Add in 212 g of all-purpose flour, 43 g of sifted Dutch cocoa powder, 1 tablespoon of espresso powder, 1 and 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix on low until combined into a smooth dough.

Last, add in 198 g of chocolate chips and mix to combine completely.

Transfer the dough to a parchment paper-lined baking sheet and form it into a large log about 13x3 inches.

Bake at 350°F for 35 minutes or until the middle looks set but not completely done.

Remove from the oven and let it sit for 10 to 15 minutes until cool enough to cut.

Slice into 10 pieces and spread them evenly apart on the baking sheet.

Bake again for an additional 20 minutes or until the biscotti is dry and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens