Name: Dark Chocolate Espresso Biscotti Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 4 h
Cuisine: Italian
Ingredients: 8 tablespoons melted butter; 1 cup granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1/3 cup natural unsweetened cocoa powder; 2 cups all-purpose flour; 1 tablespoon instant espresso powder; 1/2 cup dark chocolate chips or chunks; 1 large egg, whisked (for egg wash); 1 cup dark chocolate, melted; Flaky sea salt

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Introduction

Dark Chocolate Espresso Biscotti are a perfect treat for coffee lovers and chocolate enthusiasts alike. These crunchy, lightly sweetened cookies combine rich cocoa and bold espresso flavors, making them an ideal companion for your morning coffee or an elegant after-dinner indulgence.

A white plate holds a stack of dark brown biscotti pieces arranged in three visible layers, each piece drizzled with a shiny, dark chocolate sauce that adds texture and shine. The biscotti have a dry and crumbly surface with visible chocolate chips inside. In the blurred background, two white cups filled with black coffee sit on a white marbled surface, adding warmth to the scene. The image has soft natural light highlighting the glossy chocolate drizzle and the contrast between the biscuits and the white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons of butter, melted
1 cup of granulated sugar
3 large eggs
2 teaspoons of vanilla extract
1 teaspoon of baking powder
1/2 teaspoon of sea salt
1/3 cup of natural unsweetened cocoa powder
2 cups of all purpose flour
1 tablespoon of instant espresso powder
1/2 cup of dark chocolate, chips or chunks
1 large egg, whisked (for egg wash)
1 cup of dark chocolate, melted (for garnish)
Flaky sea salt (for garnish)

Instructions

Step 1: In a large bowl, combine the melted butter, granulated sugar, eggs, and vanilla extract. Mix well until fully combined.
Step 2: Add baking powder, sea salt, cocoa powder, all-purpose flour, and instant espresso powder to the wet ingredients. Stir until all ingredients are fully incorporated.
Step 3: Fold in the chopped dark chocolate evenly throughout the dough.
Step 4: Cover the dough and chill in the refrigerator for 3 hours, or in the freezer for about 45 minutes to firm up.
Step 5: Preheat your oven to 350°F (175°C).
Step 6: Transfer the chilled dough onto a baking sheet lined with parchment paper or a silicone baking mat. Divide the dough in half and shape each portion into an 8” x 4” rectangle.
Step 7: Brush the tops of each rectangle with the whisked egg to create a shiny finish.
Step 8: Bake for 22-24 minutes until the dough is lightly set in the center.
Step 9: Remove from the oven and cool on a rack for 10 minutes. Then transfer the dough, with the parchment, onto a cutting board.
Step 10: Using a sharp serrated knife, cut the dough into 3/4 to 1 inch wide strips starting from the short end.
Step 11: Place each biscotti piece cut-side down on the baking sheet and bake at 350°F for 8-10 minutes on each side until crisp.
Step 12: Allow the biscotti to cool on a wire rack. Once cool, dip the tops in melted dark chocolate and sprinkle with flaky sea salt.

Tips & Variations

For a more intense espresso flavor, increase the instant espresso powder by half a teaspoon.
Try substituting dark chocolate with white or milk chocolate for a different twist.
Chilling the dough thoroughly makes shaping easier and results in cleaner slices.
The biscotti can be dipped in your favorite nuts or sprinkled with cocoa nibs before baking for added texture.

Storage

Store the biscotti in an airtight container at room temperature for up to 30 days. They maintain their crunch and flavor well. If you prefer them warm, reheat briefly in a low oven before serving, but avoid microwaving as it can soften their crisp texture.

How to Serve

A white plate holds seven dark brown biscotti arranged in a scattered stack, each piece long and oval with a rough, slightly crumbly texture. Five of them have thin dark chocolate drizzled lines on top, while one lays flat with a glossy thick layer of dark melted chocolate covering its surface. A woman's hand with gold rings picks up the biscotti with melted chocolate. In the background, there are two white coffee cups filled with black coffee and a small white bowl with a white powder, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscotti dairy-free?

You can substitute the butter with a dairy-free margarine or coconut oil, but this may slightly change the texture and flavor. Ensure your chocolate is also dairy-free.

How do I know when biscotti are done baking?

The biscotti should feel firm and dry, not soft or doughy. After the first bake, the logs will be slightly set but still soft inside. After slicing, the second bake crisps them through and through; they should sound crisp when tapped.