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sliced chocolate espresso biscotti
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Chocolate Espresso Biscotti

Chocolate biscotti mildly flavored with espresso.
Prep Time15 minutes
Cook Time50 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: biscotti, chocolate, chocolate biscotti, chocolate espresso biscotti, espresso, espresso biscotti, mocha biscotti
Servings: 12 biscotti

Ingredients

  • ¼ cup (60 g) unsalted butter room temperature
  • ½ cup (60 g) granulated sugar
  • 1 tsp (4 g) vanilla extract
  • 1 egg
  • 1 tbsp (4 g) instant espresso
  • 1 tsp (4 g) baking powder
  • ¼ tsp (~1 g) salt
  • ¼ cup (30 g) cocoa powder
  • 1 cup (125 g) all-purpose flour
  • ¼ cup (50 g) chopped chocolate optional

Instructions

  • Preheat the oven to 350°F.
  • In a large mixing bowl, cream together the butter and the sugar.
  • Add the vanilla extract, egg, and espresso powder. Stir to combine.
  • Mix in the salt and baking powder, followed by the cocoa powder and flour.
  • Fold in the chopped chocolate if using. The dough should be thick but not crumbling.
  • Form the dough into a log approximately 9 x 2 x ¾ inches. Round and smooth the edges.
  • Bake the log of dough at 350°F for 25 minutes, or until it is fully set and forms a thin crust.
  • Remove the loaf from the oven and set aside to cool for about 5 minutes. Reduce the heat in the oven to 325°F.
  • Transfer the biscotti loaf to a cutting board and slice to form ½-inch thick biscotti. Place the biscotti back onto the baking tray with one cut side up.
  • Return the biscotti to the oven and bake for another 25 minutes, or until the biscotti are dry and crisp.
  • Allow the biscotti to cool, dip them in chocolate if desired, and enjoy!